Comments on: Let them Eat Cheesecake

By: Daniel - TheTeenCook

Daniel - TheTeenCook — Sat, 31 Jul 2010 10:58:20 +0000

I absoloutely love cheesecake, this looks great!

By: admin

admin — Sun, 25 Jul 2010 21:03:25 +0000

That is awesome! I am glad it was such a hit with you!
-Moe

By: Jessica Duh

Jessica Duh — Sun, 25 Jul 2010 20:54:50 +0000

I made this yesterday, but added some stevia to the egg yolk mixture and the lemon juice topping. It is delicious! As I had expected looking at the recipe, it is reminiscent of an Italian citrusy ricotta pie I have made previously, but for MUCH fewer calories and also much simpler to make. Yum! I topped it with a strawberry puree that I made, using fresh strawberries, a little lemon juice, stevia, and a hint of rum extract, which I reduced down for 10-15 minutes before chilling. Lovely. I will definitely be making this again!

By: The Mom Chef

The Mom Chef — Fri, 23 Jul 2010 19:18:09 +0000

This does look delicious, but I”m opposite you. Savory isn’t safe in our house. So, I guess that I can eat cake!

By: zurin

zurin — Fri, 23 Jul 2010 03:40:20 +0000

gosh! that looks so os so good. I love cheesecake but your fruit topping makes it look absolutely tempting. Lovely. it is hard when you have allergies ….Ill be bookmarking this recipe . tq so much for sharing ))

By: Adelina

Adelina — Wed, 21 Jul 2010 21:38:03 +0000

It’s nice to know that we can have dessert with no guilt. Thanks for your post!

By: Carol Egbert

Carol Egbert — Wed, 21 Jul 2010 20:34:49 +0000

I like this with a glass of iced coffee please. looks delicious thanks very much for the post

By: admin

admin — Wed, 21 Jul 2010 18:57:05 +0000

Thanks Jilly! The point of this for me was to be sugar free, and lowest carb possible.I LOOOOVE yogurt cheese, very much but I also love baked ricotta
While I know that the natural forms of the sugar you used is not harmful to the body–sugar is sugar and I wanted to avoid any for this recipe.

By: Jillyann

Jillyann — Wed, 21 Jul 2010 18:53:31 +0000

That is really beautiful! It looks delicous and creamy too. I’ve made cheesecakes with ricotta before and they tasted fine but Im not crazy about the texture of baked ricotta (in anything actually). If you saw the Mango Swirl Yogurt Cheesecake that I made…it is all plain yogurt..no cream cheese. It’s also got a grain free crust made from dates, almond meal, dried apricots, coconut oil, desicatted unsweetened coconut. I did use raw blue agave in the cheesecake though. I dont buy the hype about agave…unless you buy raw, organic…it’s about as higly processed as corn syrup (but till now…at least not genetically modified). But the yogurt cheese was very tangy and needed something to sweeten. You could use raw coconut tree syrup or maple syrup. Both are gluten-free.

By: Becky Sue

Becky Sue — Wed, 21 Jul 2010 17:55:03 +0000

Wow this looks amazing. I may have to make it for my mom!! She cannot have sugar.
Happy Baking