Cheesecake is one of my favorite desserts, and thankfully it was a fairly simple dessert to turn low-carb and gluten-free. I needed to completely change the crust, but the only thing I needed to do to change the filling was alter the sweeteners.
(You will notice in my pictures that the cheesecake looks yellow. Don’t worry, your monitor doesn’t need to be adjusted. The cheesecake was yellow from all of the beautiful, nutritious farm-fresh eggs that I used in this recipe.) [Read more...]