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This cheesecake sets the new gold standard for me...absolutely wonderful! Because I wanted to be able to serve this to the diabetics in my family I used a different crust ( a combination of graham crumbs and oatmeal, sugar free and only 2 1/2 Tbsp butter), and I also used Splenda instead of sugar in both the curd and filling. Mine baked in 45 minutes. Even after 3 days, the leftovers were great...served with fresh strawberry sauce...TDF...
Loved this cheesecake. Time consuming but well worth it if you can spare the half day. Took well over the suggested 45mins to cook - closer to double that, and as such butter leeched from the base. Still an awesome cheesecake though.