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5
out of 5
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awesome!,
April 11, 2009
Guest
shobharajpal
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"I am not fond of cheesecakes but love the flavours of lime and lemon in desserts......this recipe is by far the best I have made and enjoyed eating!.....I did make few changes that made it exactly the way I like ......I replaced half the almond meal with walnuts coarsely grounded (next time I will do half and half ratio and may use pecans)....I used granulated splenda through out but replaced 1/4 of splenda with agave syrup (has low GI and masks some of the after taste) in the cake.....seperated the eggs and whipped egg whites to stiff peak and folded it in the cream mixture at the end (next time I plan to replace 2 whole eggs with 3 egg whites whipped)...it made the cheesecake so light.....used organic bottled lemon juice and the store bought Mc Cormick 's california lemon peel.......didnt change a thing in the sour cream topping but to hide the cracks (next time i plan to turn the oven off and keep the cake there for an additional hour and then cool it to room temperature) I decorated it with thinly sliced lemons patted dry and brushed with watered down sugar free apricot preserves! You cant do anything better than that to this cake......and for a person who eats desserts before the meal and always wanting to loose those last 10 lbs.....this is heaven sent!!"
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14 of 14 people found this review helpful.
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