I just made the cheescake over the weekend. I cannot believe how thorough and easy the recipe was. I can cook but my past baking history has been disasters (think rock hard cookies and lumpy lopsided cakes...)

I bought all the ingredients and follow the instructions and since I didn't have any spring form pan?, I used some tinfoil takeout small tart plates. The recipe yielded 11 tarts. Which gives everyone a hefty portion.

The Almond crust was so easy. My friends that are bakers couldn't believe it was a low carb cheesecake. The blended Sugar Twin/Splenda doesn't taste artificial at all and the crust is soooooo good. I can just eat the crust and forget about the cheesecake part.

The only problem I had is with the egg whites. I think its probably my technique. I beat it till my beater is smoking and no peaks just very scrambled. So I just left out the egg whites and the cheesecake was a little heavier but still good.

Thank you Karen for the FABULOUS Recipe!!