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I don't think a description is necessary with a title like the one above. However, I will tell you that this recipe is the result of my many attempts to create a sugar-free, reduced-fat cheesecake that doesn't taste like like a sponge! What makes it work so well is the baking time, and the omitting of one egg called for in most traditional cheesecake recipes. I hope you enjoy these as much as my husband and I do! If so, please try some of my other Low-Carb recipes.
Units: US | Metric
Serving Size: 1 (130 g)
Servings Per Recipe: 6
The following items or measurements are not included:
vanilla bean paste