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Showing 1-3 of 3
By Sue Lau
on September 02, 2008
This is quite good! And I love that it is not too sweet- perfect for me. But if someone wanted sweeter, just drizzling blueberry syrup over the top would be excellent. The size of springform pan is missing from the instructions, so I estimated the amount of ingredients and chose an 8-inch pan which turned out to be perfect, giving the right height. I also had to bake the cheesecake another 30 minutes before it set up (70 minutes baking time total), so I would advise anyone to use a toothpick test rather than cut it open to find it still runny. But overall,I would suggest this to anyone looking for a tasty lower sugar dessert. Thanks for sharing! ~Sueperson found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Natalia 3
on October 29, 2006
It's not always easy to make a stevia recipe good. This one worked great. Fresh blueberries were quite expensive, so I opted to make plain cheesecake topped with thawed frozen blueberries. I halved the recipe and put it in a spelt pie shell, but I bet it would be great with the almond crust - or almonds and pecans. Oh - and I used 5 instead of 8 stevia packets. Everyone loved it, especially my dad who can't have sugar - he devoured three pieces!! Delicious, Rita!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 23, 2004
Serving Size: 1 (190 g)
Servings Per Recipe: 8
The following items or measurements are not included: