Cheesecake is my all time favorite dessert. Rich, creamy and super popular, it’s hard to go wrong with cheesecake. Although this recipe is for a Chocolate Peppermint Cheesecake, it can easily be made into a standard New York style/vanilla cheesecake, or a chocolate cheesecake.
Although many cheesecake recipes call for sour cream in the mix. I have to say that I really can’t tell the difference between my straight cream cheese recipe, and one mixed with sour cream. That being said, a sour cream layer used as a topping is not only pretty, but adds another dimension that is divine!
One of the best things about cheesecake is that it doesn’t have to be too sweet, to be scrumptious. In fact, I find that most store bought and restaurant cheesecakes are waaay too sweet, and therefore often lose the true flavor and texture that makes cheesecake so good. Truth is, my cheesecake recipe makes for a fabulous diabetic friendly dessert option. Simply use a nut based crust (my Paleo pie crust recipe works well), and sweeten with Swerve, xylitol, or your favorite diabetic friendly sugar substitute.
If you think that making cheesecake is difficult, think again. It’s very simple to put together. Watch my quick video below for a few helpful hints that will ensure complete success:
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