Cheesecake is seriously one of my favorite dessert of all time. What’s not to love? It’s creamy, it’s cheesy, and you’ve heard of a runner’s high, well I get a cheesecake high just thinking about this perfect confection.
Sweetened with erythritol this cheesecake doesn’t sacrifice anything compared to your favorite sugar-filled version from the Cheesecake Factory. I made this version plain with a blueberry topping, but cheesecakes are really like a blank canvas. If you want something a little more decadent, add some unsweetened chocolate to change things up, or trade out the blueberries for your favorite topping. Let us know your favorite cheesecake flavor combo in the comments below!
Is cheesecake technically a cake, or is it a distant relative of the pie, or is it’s own category? (more on the classification of cheesecake here). Spoiler alert, it’s not a cake nor a pie, it’s arguably a tart, most specifically it’s a baked custard. That doesn’t have quite the same ring to it though, imagine a world in which Penny worked at the Baked Custard Factory, which is a very Sheldonian thing to say.
Cheesecake is truly unique in the dessert world and that why this is my perfect birthday “cake” (I turned the big 3-0 last Saturday. Years ago, Lauren and I started dating shortly before my 22nd birthday and she made me a cheesecake as a gift – a ridiculous one that was brownie on the bottom then cheesecake, then cookie dough on top – that’s when I fell in love folks. Now we’re married and celebrating our 6th wedding anniversary this November, so I guess what they say is true. A way to a man (or a least this man’s) heart, is through his stomach!