Plus, I've been kickin it in Cville on my own over break, so amidst work and studying I've had some down time to do frivolous things like this.
You can use any sort of crust you'd like for this cheesecake. A classic graham cracker crust always works well, but a shortbread crust would also be delicious. I made a low-carb version of this particular cheesecake, so I used the crust from my LC mocha cheesecake, and a combination of baking Splenda and erythritol [3/4 cup of each] in place of the granulated sugar. Also, instead of one 8-inch cheesecake, I made two 4-inch cheesecakes and one 6-inch cheesecake, and adjusted the bake times accordingly [30-25 mins at 375 degrees Fahrenheit]. What can I say, I just like mini desserts. [Except cupcakes]
The low-carb version turned out beautifully, without the slightest inkling that it's actually low-carb, but I'm sure the full-carb version is just divine. In fact, this may be the best LC cheesecake I've ever had. Is this the magical cheesecake recipe I've been searching for? If it's not, it's getting pretty damn close.
I also topped mine off with a really easy, homemade strawberry coulis, because no real cheesecake is complete without a berry sauce.
In other news, I am officially giving up sugar [again]. Honey, agave, sugar added to coffee, BBQ sauce and sugary Asian sauces, baked goods. Yep, baked goods. I'm not cutting out the artificial sweetener, but it'll definitely be a once-in-a-while sort of thing. Mainly to satisfy any unbearable cravings and experiment with more low-carb baking.
How long? Only very strictly until Spain. Which is only, what, 80 days? 2 and a half months? Definitely doable. I hope. And I'll still be baking full-carb, of course, so no worries there. I'll just have to will myself not to lick the spoon.