For me ,it’s working great

gorgeous.i don’t have the clean kitchen or the beautiful hairline to have a yt channel, but I make processed sugar free things a lot. it typically involves cooking medjool dates (and some figs for that brown sugary flavor) with water until they all soften, and i emersion blender it all together and use that in pecan or pumpkin pie. or anything really. i remove most of the water and add my wet to blend. milk…vanilla…whatever is in the recipe. i have this idea that natural sugar coupled with their natural fiber is easier on the body. (i had my first heart issues after eating my homemade maple syrup pecan pie). i do gluten free baking also because of heart issues (my wife makes amazing sourdough bread…but we would eat it like crazy) if you want a nice texture/flavor replacement for muffins/pancakes/cookies/biscuits…i use 1/2 c almond flour, 1/4 c buckwheat flour (not actually a wheat), 1/4 c oat or rice flour. buckwheat has a nice texture, but a heavy feeling and not the greatest flavor…the others have a weird texture alone, but almond contrasts well, and the proteins in the rice or oat flour give a nice ‘gluten’ feel. sometimes i add an extra egg for binding (muffins and pancakes especially). feel free to experiment if you ever wanted to try. i’ve done a lot of different combinations and like these the best. pizza crust is a difficult one to get. it involves thee flour mix and something called dosa - a fermented rice and lentil mixture. and a little potatoe. of course there’s store bought, it they often have a looot of weird cheap starches and binders that have weird textures and make me feel uncomfortable. oh man, i made some dark cocoa date rum balls garnished with a little mint and sea salt last christmas that were addictive. im super experimental and intuitive in the kitchen, so i havent been exact with my measuring to give recipes, but just want to point you and others in a good direction if they want to try. (i just bought a new scale, so maybe ill try to be more precise).

Yes, being from Florida, Southern with a Beach vibe, key lime pie and pecan pie are my favorite desserts, cheese cake is a close 3rd, so I agree, this combo would make me walk barefoot on hot glass to eat it...the cheesecake, not the glass 😋

Cake cheese no vegan recipe vegan butter no milk no eggs no

Happy (almost) birthday!

Happy early Birthday!!! 🥰❤️🎂🍨

Happy Birthday 🎉❤

Happy 'Scott' day! It's my daughter's birthdate, too. I was planning to make this. 🥂

Have a great birthday! 🎉

Hey. Does this travel well? I was thinking this would be great for potluck. How long can it sit out and the topping not get too hard?

@@cres334 if you’re worried about the topping you can travel with it NOT on the cheesecake and assemble at your potluck! :)

Yummy and delicious, Did you try the recipe?😊😊

This is a good idea. I think I'll try this too!

That seems to me that it cd make it even harder to cut, like reinforcing candy cement. I’m going to try both methods. But maybe we shd all double ck that we’re using sharpened knives (very carefully) to get thru. Tk u for sharing yr suggestion.

It's my pleasure!

😊😊 I guess you will enjoy it.

You're too sweet!

A huge measuring cup, as John's cheesecakes are big, twice the size of a standard cheesecake in my country. I make half of his cheesecake recipe and it comes out 23 cm/25 cm (can't remember which) cake size.

It was!Ahh thank you!!!! It was gone sooooooo fast!