New York Cheesecake is sacred.
I have my Swerve. I've mentioned it in my last post. I can't explain it to you, so visit their site at www.swervesweetener.com and read about it. It looks and tastes like sugar. It's natural, not artificial. It doesn't create "gastric discomfort" which anyone with any experience in sugar free commercial foods knows is code word for "where's the restroom?" It also bakes and cooks like sugar. That's really the importance of it. As the title suggests, I take my cheesecake seriously. Cream Cheese. Sugar. Vanilla. The real deal. Now since I don't eat grains, and we need to keep it low carb, I do have to lose the graham cracker crust. So I'm going with a coconut crust instead. Just to give it a bottom to stand on. I don't often eat cheesecake since I left New York. It's always smooth and creamy or custardy. Doesn't have that dryness it requires to be true to itself. Everyone is always adding Sour Cream or milk or som...