Isn't it just the best?!?!?!?!?!

I couldn't believe how good it was the first time I tried it. I might just have to make it again soon.

Somebody try some variation, huh? I'm not adventursome in the kitchen, so someone needs to try some variations. How about coconut? Orange? Lemon? Strawberry swirl? How about mixing some SF (or low sugar) jam in with a bit of the batter and swirling it in?

Imade this yesterday,, I have not tried this yet,, but I was wondering how you all let this cool. Do youleave in the oven with the oven off for a while so it does not fall or just take it right out and let cool on the counter? I left it in for a while as I was afraid of it falling. I hope it is stilll good. I will try apiece after I work out.. It is a very easy recipe, so I hope its delicous.

Thank you so much Bawdy, i will sure try it in the next couple of days and I already i do have both frozen strwberries and rasberries. I think strawberries will be better and of course the almond crust.....mmmmmmm that will be good.

Sounds really good

Could someone tell me the cup measurements in grams please?

Also, I have some kind of liquid vanilla - do I still put 2 tsp in or do I use a smaller amount?

Thanks

Laura

Thank you BW:

I am going to make this for hubs BD on 6-19. It sounds wonderful!!

where do you buy almond flour.

CindySue, you mentioned you wanted to swirl in some SF raspberry syrup. If it's what I think it is, it will be watery thin. I'd probably keep out 1/2 cup of the batter, add some of the raspberry syrup to that (and maybe just a drop of red food coloring), and then dollop it in and swirl it around.

Red, you can get almond flour online from any number of sources, or in most health food stores. Some of the really large grocery chains that have a "natural foods" department might carry it also. It can be called almond flour, almond meal, or even just ground almonds. Same thing.

What I've come to find is that you really can't ruin this recipe, regardless of the type or consistency of sweetener, the flavorings, etc. I still want to try a coconut one. Maybe with a crust made of almond flour and unsweetened coconut. And some coconut and coconut extract in the batter. And maybe decorated with a border of almonds, and then drizzled with LC chocolate sauce.

Oops. I just got drool all over my keyboard!

That's what I am planning....I just hope it's strong enough so I only need a little.

Bawdy, thaks for the recipe!!

I made the standard crustless recipe last night and even my sons wanted to help with the task of tasting all the batter remnant in the bowl and on the spoon etc...It was awesome even before cooking!

Then this morning I tried a sliver of the cake..............pray for me as I may eat the whole thing by the end of the day!!!

I have used another recipe the last 3 or 4 times I made cheesecake and it was good, but no where near as good as this!!!

I am going to make a strawberry/blackberry topping to use for the cake at dessert tonight. I mix strawberries, blackberries, flax meal and a shot or two of SF Vanilla syrup.

Oh, and the only tweak I did was to mix granulated splenda 2/3 and DaVinci SF Vanilla Syrup 1/3 as the sweetners. It still was 1/2 cup, just mixed in those proportions. Next time I will mix vanila and raspberry SF syrup for the sweetner....

Another idea I had for a future cake, was to take and swirl in the cocoa to make the chocolate swirl. After baking, when when the cake is cooled, pour some coconut bark over the top like a candy shell, then freeze for a few moments to harden the bark.....I'll have to try that one!

I can also see this with raspberries swirled in the cake, raspberry SF Syrup to sweeten the coconut bark and top with that....

Or to use coconut and vanilla syrup in the cake, slivered almonds on top of the cake and coconut bark with shredded coconut mixed in, spread over the top of the cake....the possibilities are endless!

If I do use the nut crust, I always work some flaxmeal into it as well. If I do that with the crust, I will do that with whatever I top it with.

This cheescake will DEFINATELY be a special occasion cake, only! If I start making it regular like, I will just flat out eat waaay too much of it, too often!

I am going to freeze what doesn't get devoured by the family tonight and have a slice here and there as a treat. That way I won't overdo it.

i had forgotten i had made some of this a while ago. i cut it into serving size portions and froze them. well this is the second night in a row that i defosted and indulged in a piece. i top it with some no suger strawberry jam (homeade)...it is verry verry good!!

i am not sure about experimenting either, but i deffinately think i am going to try to add something to the crust to get some more flavor to it.

Just wanted to say THANK YOU Bawdy for this great recipe! Made my own version last night and it's heaven!! I made my crust with ground almonds and a scant handful of coconut. I used Torani Almond Rocca flavor in the batter and took out 1 cup of the mix. To this I added some cocoa and Torani Chocolate syrup and poured this on top and swirled. Baked it up and I now have a 'slice of heaven' for my once-a-day treat - and thanks to your great recipe, I feel like I'm cheating, but I'm not!!
Thanks again - can't wait for 'treat' time!!
Sue

You're so welcome! Just be careful with it. This cheesecake is soooooo good, it's hard to stop at just one slice! I've even rationalized having it for breakfast, lunch, dinner, and snacks!

I understand totally! After sampling it last night before it was totally cool (using just a spoon!), I specifically left the entire cheesecake in my fridge - I'm going to summon up all my will power and have only 1 small slice tonight for my dessert/snack. Do you know if it freezes well? That may be the key to keeping it to 'one slice' per day!!
Sue

It freezes extremely well. You can cut it into individual pieces and freeze them separately.

Remember that the best way to cut cheesecake is with dental floss. Rip off a thread longer than the cake is wide, hold it at each end, and bring it down across the cheesecake. THIS IS THE IMPORTANT PART, FOLKS. Do NOT bring it back up. Let go of one end and pull it through. You'll have perfect slices.

Oh, this is important, too. DO NOT USE MINT FLOSS! Unless you want your cheesecake to taste like mint!