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"I decided to try this recipe rather than my regular low carb treat. It was good but not great, easy to prepare. The texture was not as smooth as my cheesecake without the ricotta, a bit grainy. The flavor was good but needed punched up a bit, rather bland. The recipe I make is more consistent with a New York cheesecake so I'll stick to it. I do li ..."
Jan 30, 2005 on FoodNetwork.com
"OK folks, finally made this cake today and it turned out well. The ?pound cake? is very dense and moist, not a bad texture at all. Almond flour is expensive but makes a better product than the gritty soy flour in many low carb recipes. The kitchen smelled wonderful while it baked for an hour and a half. The taste was reasonably good although somew ..."
Jan 12, 2005 on FoodNetwork.com
"Easy to make. I did use 1 cup light brown sugar in place of part of the white sugar...just like the taste and texture better. Also didn't have enough walnuts so I mixed half pecans and chopped them vey fine in my processor (the kids never know that there are nuts and carrots in the cake when I pulverize them!. I used my own frosting recipe th..."
Apr 1, 2002 on Food.com