Comments on: 12 Varieties of Pound Dropper Cheesecake

By: Dee

Dee — Fri, 04 Feb 2022 00:30:54 +0000

I love your cheesecakes. Do you have a no bake variety

By: Meredith

Meredith — Thu, 19 Sep 2019 18:27:10 +0000

I use the Lakanto Classic Monkfruit sweetener that I purchased from their website. That’s why I think I must be doing something wrong. Is there anything else that would cause a gritty texture? It’s only on the bottom and side, the top is always creamy. They’re still delicious! I’ll just keep making them and eat the top until I figure it out.

By: Lindsay Kehl

Lindsay Kehl — Thu, 19 Sep 2019 13:37:36 +0000

In reply to Meredith.

Hi Meredith,

Thanks for your comment. The gritty texture that you are getting the sweetener that causing that.

What brand of sweetener are you using for the cheesecakes? That can make a great difference in the texture. I recommend a granulated white substitute. ( the one I really like is the Lakanto Monkfruit) Give that a try and let me know what you think!

Hope that helps!! Thanks so much.

Linds

By: Meredith

Meredith — Thu, 19 Sep 2019 06:26:49 +0000

Hi Lindsay!
I love your cheesecakes! I’ve made five of the flavors, but I think I’m doing something wrong. The top of the cheesecake is creamy but the bottom is always a weird gritty texture. I’ve tried increasing the cooking time and I’ve tried decreasing the cooking time but they always turns out the same. Have you ever had this problem?

By: Lindsay Kehl

Lindsay Kehl — Tue, 03 Sep 2019 20:37:35 +0000

In reply to Shania Carnes.

Yes. You can bake them at 350 degrees for 18-20 minutes.

Thank You!

By: Shania Carnes

Shania Carnes — Sun, 01 Sep 2019 02:03:47 +0000

Can you take the cheesecake recipe and make say 12 mini cheesecakes in a muffin tin? Or would you have to change the time/temperature? Thanks

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