This is a GREAT recipe - thank you for sharing! I actually halved it (and admitted the cocoa powder) to make a smaller cheesecake, but you absolutely don't miss the graham cracker crust. I may even use this crust moving forward - whether I'm on South Beach or not! One thing I did differently, was broiled the crust for an extra 1-2 minutes, and that put it in the freezer to set before I put on the topping. Would be a great crust for a key lime pie or chocolate mousse, as well!
I've made this a couple of times--I'm not low-carbing right now but I have a severe wheat intolerance. This lets me have my cheesecake and eat it too! I used it in a pumpkin cheesecake, with walnuts, and added a teaspoon of cinnamon. Yummy!!!
I really didn't like this at all. The crust was meh, & I had to add 1 more cup of almond meal to make the crust thicker. The cake had a poor consistency & didn't rise up too high.. The taste was ok, but would never serve to guests.
Love this. I make my own low carb cheesecake and this is just what it needed to take it over the edge. Hubs has lost 40 pounds on South Beach and I have lost 15. Thank you for a great, versatile recipe. Tastes like a real crust.
oops, I posted my cheesecake review here. I did use this crust and it was good. Most of my comments had to do with the pumpkin cheesecake recipe at lowcarbfriends.com