This was lovely except I burnt the base before I’d even put the filling in. I will watch it closely next time. I didn’t let that stop me continuing on and surprisingly only the outer edge was too far gone.
OO MY – I made the raspberry swirl cheesecake last night – it was awesome. I used a little less artificial sweetener than recommended as I am still fairly new to this way of eating and struggle with the after-taste – but wow it is as good any sugar-laced cheesecake I have made – YUM YUM YUM.
Ingredients:
2 cups blanched almond flour
1/3 cup unsalted butter, melted
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