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    Home » Recipes » Low-Carb Keto Cheesecake Recipes

    Keto Chocolate Ganache Cheesecake (New York Cheesecake)

    Published: May 6, 2014· Modified: Sep 21, 2022· By Libby Jenkinson May contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    A New York style baked cheesecake but is low carb, grain free and no sugars - incredible and such a simple recipe. | ditchthecarbs.com

    Sweet delicious keto chocolate ganache cheesecake is the perfect keto cheesecake recipe the whole family will love.

    This keto baked New York cheesecake has an almond flour crust, a vanilla cream cheese filling, and is covered in dark rich chocolate topping.

    It's the perfect vanilla chocolate cheesecake for under 9g net carbs.

    collage of how to make keto cheesecake
    Creamy keto cheesecake with chocolate ganache topping

    If you love cheesecake but are on a low-carb diet or keto diet, this is the best cheesecake without any graham crackers or Oreo cookies. You don't even need a water bath or rolling pin!

    If you love delicious keto desserts these are the 34 best keto desserts made with cream cheese (you have to try).

    Jump to:
    • Baking 101 (tips & charts)
    • Is chocolate ganache keto?
    • How to reduce the carbs from a baked cheesecake
    • Ingredients to make a keto cheesecake recipe
    • How to make keto cheesecake with chocolate ganache
    • What to serve with keto cheesecake
    • Variations
    • Top tips
    • Storage
    • FAQs
    • More keto creamy cheesecake recipes
    • 📖 Recipe
    • 💬 Comments

    Made with a base of cream cheese, this New-York style low-carb baked cheesecake has an easy keto chocolate ganache.

    Baking 101 (tips & charts)

    collage of baking conversion charts
    • How to measure butter (5 easy methods)
    • Egg conversion charts (and the best egg substitutes)
    • Baking pan conversion charts (cake tin conversions)
    • Air fryer cheat sheets (temperature charts)
    • Kitchen conversion charts (pounds, grams, ounces, cups)
    • Should you cook by cups or weight?

    Is chocolate ganache keto?

    No, traditional chocolate ganache is definitely not keto-friendly. It is usually made with lots of added sugar and carbs. In fact, a cup of ganache has 45 grams of carbs and 595 calories!

    Thankfully, you don't need to worry about exceeding your carb intake with this recipe. A slice of this yummy dessert is just 8.7 grams net carbs!

    How to reduce the carbs from a baked cheesecake

    The majority of the carbs do come from the chocolate ganache (but so worth it!). To reduce the carbs, you can use less ganache (this recipe makes a LOT) and/or use higher cacao chocolate.

    My calculations were using 90% cacao chocolate. The low-carb baked cheesecake can easily be cut into smaller pieces or even baked in a square dish and cut into bite-sized pieces.

    Ingredients to make a keto cheesecake recipe

    • granulated sweetener - the most popular granulated sugar replacers are erythritol, mink fruit, allulose, or xylitol.
    • butter - you can use unsalted butter but just add a pinch of salt
    • vanilla essence - or vanilla extract
    • eggs - medium fresh eggs are best
    • almond flour - or almond meal will both work in your low-carb "graham cracker crust"
    • coconut flour
    • ground cinnamon
    • cream cheese - use full-fat cream cheese, not spreadable or low fat
    • heavy whipping cream - heavy whipping cream, double cream, heavy cream, double cream.
    • 90% dark chocolate - I prefer to use Lindt 90% dark chocolate. Alternatively you could use semi sweet chocolate chips.

    How to make keto cheesecake with chocolate ganache

    Making keto cheesecake with chocolate ganache topping is easier than you might think. You don't even need a springform pan (but it sure will help!).

    STEP 1: Preapre your baking dish.

    Brush melted butter to the bottom and sides of a pie dish, 9-inch springform pan, or your favorite baking pan. Then, line the bottom of the pan with baking parchment paper.

    STEP 2: Make the cheesecake crust.

    Now you are ready to make the crust. In a medium mixing bowl, mix the granulated sugar substitute with softened unsalted butter and vanilla extract until it is smooth. Then, add the egg, almond flour, coconut flour, salt, and cinnamon and mix until it is the consistency of smooth peanut butter (or very wet sand).

    mixing bowl with cheesecake crust
    Easy keto cheesecake crust

    Smooth the crust mixture into the oiled and lined pie dish. Make tiny holes all over the base with a fork. Thsi helps the cheesecake crust bake evenly.

    Bake the crust until it starts to turn golden brown.

    cheesecake base pressed into a lined tin
    Press into a springform pan or pie dish

    STEP 3: Make the keto New York cheesecake filling.

    In a large bowl (or a food processor), add the cream cheese, eggs, vanilla extract, sweetener, and cinnamon to a bowl and use an electric or stand mixer to cream until it is smooth and all the lumps are gone.

    electric mixer making cheesecake filling
    The perfect cheesecake batter.

    STEP 4: Bake then chill.

    Pour the batter onto your baked crust. Bake for another 20 minutes.

    pouring cream cheese filling from a bowl
    Bake the cheesecake batter.

    Refrigerate overnight before adding the ganache on top.

    STEP 5: Make the sugar-free chocolate ganache.

    Add the heavy cream to a medium saucepan with the dark chocolate. Warm together on a low heat. Keep stirring until the chocolate is fully melted all the way. Do not let it boil.

    cream and chocolate in a small saucepan

    RECIPE TIP: If the ganache is too thick, add a little bit more heavy cream. If it is too runy, add some more chocolate.

    blue spoon with sugar-free chocolate ganche
    Beautiful glossy chocolate cheesecake topping

    When it is ready, remove the saucepan from the heat and allow it to cool on a wire rack for 10 minutes. Pour the ganache over the cheesecake and refrigerate it until it is set.

    pouring chocolate ganache onto a bake cheesecake
    Pour over the baked and cooled cheesecake,

    What to serve with keto cheesecake

    Slide a knife around the sides of the pan before removing. Cut your keto cheesecake with a sharp knife. If your knife isn't very sharp, or the chocolate is sticking to your knife, dip the cake knife in hot water between each slice. Thsi will give you a perfect cheesecake slice every time.

    Cheesecake serving suggestions:

    • Whipped heavy whipping cream piped around the edges
    • Fresh berries
    • Berry sauce (sugar-free berry jam)
    • Pourable chocolate sauce
    • Keto sugar-free maple syrup
    • Sugar-free chocolate spread (keto "Nutella")
    keto cheesecake topped with chocolate ganache

    Variations

    This may be the most adaptable keto cheesecake you will find. There are a lot of different ways to make this dessert cuisine! Here are just a few suggestions:

    • Make it extra chocolatey - make a chocolate cheesecake filling by mixing in some unsweetened cocoa powder to the cheesecake batter. Just be prepared because a chocolate cheesecake with dark chocolate ganache on top will be very rich.
    • Add a topping - strawberries or lemon zest on top of this cheesecake sound delightful!
    • Change up the base - how about adding cocoa, ground ginger, or coconut to the base?
    • Make it fancy - dust with powdered sugar substitute and sprinkle with semi sweet chocolate chips. This will make this classic dessert look extra fancy.
    sliced keto cheesecake with chocolate ganache and served with strawberries

    Top tips

    Here are some tips that will help you make the best keto cheesecake, New York style.

    First, use full-fat cream cheese. Spreadable or low-fat cream cheese will not have the same rich flavor and often has additives including sugar.

    You should also make sure and use softened cream cheese in the cheesecake batter.

    Let the cheesecake cool completely before you slice into it. The prepared crust does not have to cool down before you add the cheesecake filling.

    Use a stand mixer. It will make the entire process so much easier.

    sliced keto cheesecake with chocolate ganache and served with strawberries

    Storage

    Do not allow the cheesecake to stay at room temperature for very long. You should keep it in an airtight container in the refrigerator. If you don't have a container, you can cover it with aluminum foil or plastic wrap.

    Chilled cheesecake will stay fresh in the refrigerator for up to three days. Always allow it to cool completely before storing.

    New York baked cheesecake cna be frozen for up to 2 months. To defrost, place 1 slice on the kitchen bench at room temperature for about an hour.

    sliced keto cheesecake with chocolate ganache and served with strawberries

    FAQs

    Here are some questions people often ask about this sugar-free chocolate cheesecake recipe. If you don’t see your question in this list, please leave it in the comments.

    Do I need to use a springform pan?

    A springform pan is a cheesecake pan that you can remove the sides of. This makes the cooled cheesecake easier to slice. You do not have to use a springform pan. Just make sure you add parchment paper to a prepared pan so you can lift it out without the cheesecake sticking.

    How do you make a keto Oreo crust?

    An Oreo cookie crust would taste delicious with the rich chocolate ganache. To make a keto Oreo cookie crust, just add some unsweetened cocoa powder to my crust recipe.

    Are graham cracker crumbs keto?

    No, graham crackers are not keto-friendly. That is why I used a combination of almond flour and coconut flour instead.

    How do I avoid a lumpy cheesecake?

    To avoid making this cheesecake recipe lumpy, I suggest using a stand mixer. It will make sure all the ingredients are completely mixed, without any lumps.

    What type of chocolate is best for homemade ganache?

    I used heavy whipping cream and 90% dark chocolate to make the ganache chocolate mixture. If you don't want it to taste that rich, you could use semi-sweet chocolate chips with the heavy cream.

    Do you have to bake this cheesecake?

    Yes because the cheesecake filling has eggs that need baking.

    What is a ganache cheesecake?

    It is a bked New York vanilla cheesecake that has a layer of melted ganache on top. It is served chilled, not warm.

    Can you put melted chocolate on top of cheesecake?

    Yes, but make sure it is sugar-free chocolate and it is not too hot otherwise it may affect the cheesecake filling.

    sliced keto cheesecake with chocolate ganache and served with strawberries

    More keto creamy cheesecake recipes

    If you want an egg-free recipe and a homemade cheesecake that is no-bake, then you might want to try these simple recipes.

    • No-bake lime cheesecake (cheat's version)
    • No-bake sugar-free mint cheesecake (with chocolate drizzle)
    • No-bake ginger and lime cheesecake (no-bake)
    • Sugar-free lemon cheesecake (no-bake)
    • No-bake keto blueberry cheesecake (with chocolate drizzle)
    Lime no bake cheesecake sliced with fresh limes
    No-Bake Sugar-Free Mint Cheesecake drizzled with chocolate and served on a white cake stand
    Lemon cheesecake in a glass dish sitting on an orange cloth towel
    low-carb no bake blueberry cheesecake served on a white dish and drizzled with sugar-free chocolate
    Mockup of Ditch The Carbs Low-carb Sweet Treats eBook
    A New York style low carb baked cheesecake but is low carb, grain free and no sugars - incredible and such a simple recipe. | ditchthecarbs.com
    Sugar-free keto New York baked cheesecake

    📖 Recipe

    A New York style baked cheesecake on a white cake platter

    Please rate this recipe.

    4.7 from 42 votes

    Keto Chocolate Ganache Cheesecake recipe

    Sweet delicious keto chocolate ganache cheesecake has an almond flour crust, a vanilla cream cheese filling, and is covered in dark rich chocolate ganache topping.
    Servings: 12
    NET carbs: 8.7g
    Author: Libby Jenkinson
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Category: Cakes and desserts. Cheesecakes
    Diet: Diabetic. Gluten Free. Vegetarian
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Calculate ingredients

    Adjust servings: 12
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    Ingredients

    Base

    • 3 tablespoon granulated sweetener of choice or more, to your taste
    • 110 g (1 stick) butter softened
    • 1 teaspoon vanilla extract
    • 1 eggs - medium
    • 100 g (1 cup) almond meal/flour
    • 50 g (½ cup) coconut flour
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon

    Cheesecake filling

    • 400 g (14 oz) cream cheese not spreadable or low fat
    • 2 teaspoon ground cinnamon
    • 2 teaspoon vanilla extract
    • 4 eggs - medium
    • 4 tablespoon granulated sweetener of choice or more, to your taste

    Chocolate Ganache

    • 250 ml (1 cup) heavy whipping cream
    • 300 g (10 oz) 90% dark chocolate

    Equipment

    • Stick Blender
    • Mixing bowls
    • Measuring cups and spoons

    Instructions

    Keto Cheesecake Base

    • Prepare a large pie/flan/quiche dish by rubbing butter on the bottom and sides, then lining the base with baking paper.
    • Mix the sweetener, softened butter, and vanilla until smooth.
    • Add the egg, almonds, coconut flour, salt, and cinnamon. Mix until it is the consistency of smooth peanut butter.
    • Smooth the mixture into the prepared baking dish.
    • Bake at 180C / 350 F for 10 minutes until it's just starting to go golden.

    Keto Vanilla Cheesecake Filling

    • While the base is cooking, place the cream cheese, eggs, vanilla, sweetener,  and cinnamon into a bowl and blend until smooth and lump-free.
    • Pour onto the baked base, then return to the oven and bake at 180C/350F for another 20 minutes.
    • Allow to cool completely before refrigerating.

    Sugar-Free Chocolate Ganache

    • Place the cream into a saucepan and gently heat until hot but NOT boiling.
    • Add the chocolate (broken into pieces) and mix. The warm cream will be hot enough to melt the chocolate. Continue to stir until thick and glossy.
    • Pour over the cold cheesecake and refrigerate until the chocolate ganache is set.
    © Copyright Ditch The Carbs

    Notes

    TOP TIP: The majority of the carbs come from the chocolate ganache. To reduce the carbs, you can use less ganache (this recipe makes a LOT) and/or use higher cacao chocolate. My calculations were using 90% cacao chocolate.

    5-INGREDIENTS COOKBOOK

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    Nutrition Facts
    Keto Chocolate Ganache Cheesecake recipe
    Amount per Serving
    NET carbs
     
    8.7
    g
    Total Carbohydrates
     
    14.7
    g
    5
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    4.3
    g
    5
    %
    Protein
     
    9.9
    g
    20
    %
    Fat
     
    46.3
    g
    71
    %
    Sodium
     
    402.1
    mg
    17
    %
    Potassium
     
    95.1
    mg
    3
    %
    Vitamin A
     
    1085.3
    IU
    22
    %
    Vitamin B1
     
    0.02
    mg
    1
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin B12
     
    0.3
    µg
    5
    %
    Vitamin C
     
    0.1
    mg
    0
    %
    Vitamin D
     
    0.7
    µg
    5
    %
    Vitamin E
     
    0.9
    mg
    6
    %
    Vitamin K
     
    2.2
    µg
    2
    %
    Calcium
     
    81.4
    mg
    8
    %
    Folate
     
    12.8
    µg
    3
    %
    Iron
     
    0.8
    mg
    4
    %
    Magnesium
     
    7.3
    mg
    2
    %
    Selenium
     
    9.2
    µg
    13
    %
    Zinc
     
    0.5
    mg
    3
    %
    % Daily Value*
    -
    Calories
    480.7
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    A New York style low carb baked cheesecake but is low carb, grain free and no sugars - incredible and such a simple recipe. | ditchthecarbs.com

    More ... The Best Low-Carb Keto Cheesecake Recipes

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    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

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    1. Sue Levy

      January 08, 2020 at 11:04 pm

      4 stars
      I'd love to try this recipe for a treat, but my problem is dairy intolerance. I use a vegan 'butter' which would work well for the base, but for the filling I'm trying to think of a substitute for cream cheese.
      I have a recipe for it using silken tofu and some cashews with a dash of lemon juice. That might work. Alternatively I could try canned coconut cream. It just needs to be something that would create a firm custard when baked and cooled.
      Your thoughts would be appreciated.
      Meanwhile I have plenty of staple recipes to make up so I don't have to rummage around for every meal!!!

      Reply
      • Libby www.ditchthecarbs.com

        January 10, 2020 at 9:25 pm

        5 stars
        I'm afraid with all those substitutions, it would be an entirely new recipe. I would hate to comment on whether it would work. I'd hate to ruin your expensive ingredients.

        Reply
    2. Leanne

      February 05, 2019 at 9:11 am

      5 stars
      This is by far my fav low carb cheesecake recipe! I love cinnamon & this is a KEEPER! I left the chocolate ganache off. Sluced it up & froze individual pieces & after being thawed to was even better! Thank you!!

      Reply
    3. Swanna Hughes

      January 03, 2019 at 1:25 am

      5 stars
      I've been hanging out for some cheesecake for ages so made this one today - well actually I tweaked it really. I made it without the ganache & left the cinnamon out of the filling. I made it into 4 small spring form tins so I could freeze a couple. It was the same amount of cooking time & I also used 3 desert spoon instead of tablespoon of Xylitol for my sweetener.
      Just like a true baked cheesecake that is my favourite of all time.
      Thank you for your great recipes.

      Reply
    4. Magda

      May 10, 2018 at 1:04 am

      5 stars
      Hi,
      I was wondering, when you say cream cheese that is not spreadable, which one is that exactly? Because I don't have the one in the redirected link in my country so I'm thinking of an appropriate substitute for it.

      Regular cream cheese will not do?

      Thank you,
      Magda

      Reply
    5. Swe

      January 22, 2018 at 4:18 pm

      5 stars
      Libby ,can I just say that you are ABSOLUTELY,HANDS DOWN, THE BEST KETO CHEF !!! I have tried a number of desserts and recipes from your website and they have always turned out beautiful and delicious. I tried the cheesecake with chocolate ganache and OH MY GOD it was DELICIOUS. .. I couldn't even wait for the ganache to set in .. it is so decadent,creamy and easy !!! THANKYOU SO MUCH FOR MAKING MY KETO JOURNEY SO DELICIOUS !!!

      Reply
      • Libby www.ditchthecarbs.com

        January 22, 2018 at 9:24 pm

        5 stars
        Wowwwww, Swe, you have no idea how much this means to me, especially today. Seriously, this is exactly why I keep putting my heart and soul into my website and baking. Thank you so much for taking the time to leave me such a wonderful recipe review today 🙂 Big keto love to you 🙂

        Reply
    6. Deb

      October 07, 2017 at 10:03 am

      5 stars
      How many carbs without the ganache?

      Reply
    7. Sarah

      September 12, 2017 at 2:55 am

      5 stars
      This cheesecake is amazing!! Loved the flavor of the crust, the texture of the filling, and the yummy ganache. Definitely did not taste sugar free! (I used xylitol for the sweetener and used chocolate sweetened with stevia for the ganache)

      I'm going to try this recipe again with different flavor variations.

      Reply
      • Libby www.ditchthecarbs.com

        September 12, 2017 at 9:44 am

        5 stars
        I made this a few weeks ago with added lemon zest and lemon juice from 2 lemons. Then I drizzled a little extra lemon juice over the top whilst it was still warm, just to be sure it was tart enough -yummmmm.

        Reply
    8. djnikkik

      June 18, 2017 at 4:37 am

      5 stars
      Damn this cheesecake was good! I accidentally split my ganache when melting in the chocolate, so had to whisk in some extra heated cream to bring it back together. Ended up with a double thick ganache layer! I used 90% chocolate because I like the highest cacao % I can get, but I was worried the non lchfers at the party might find it too bitter as my sweet tooth is almost gone. Makes it hard to gauge sweetness for others because everything tastes sweet to me now. So added 2 tsp of Natvia baking mix sweetener just in case. Everyone loved it! My mum begged me for a slice before I left the house with it, but I didn't want to show up to a lunch with a cake that had a piece missing, promised to try and bring some back for her. Managed to salvage two pieces and she practically leapt on them when I gave them to her! I unpacked my containers I'd brought back from the lunch, turned around and it was all gone! Needless to say she loved it 🙂 Will be trying the chocolate swirl baked cheesecake this week, baked cheesecakes are our favourite!

      Reply
    9. Gina

      March 25, 2017 at 6:39 am

      5 stars
      What is the carb count without the Grenache? If you know. Tia

      Reply
    10. aabellauthor

      March 23, 2017 at 4:36 am

      5 stars
      I love cheesecake with no base at all - because the way it caramelizes and thickens near the edges to replicate a base makes me wonder why anybody every thought of making a biscuit base in the first place. It's just soooo yummy without a biscuit base to get in the way.

      Reply
      • SC

        July 26, 2017 at 3:55 am

        5 stars
        Did you actually make this recipe without the base? I've been looking for a crustless keto lemon cheesecake recipe so if this one worked for you I'd be very happy to hear it!

        Reply
    11. Jackie

      June 18, 2016 at 4:18 pm

      5 stars
      Is there really no sweetener in the cheesecake filling?? Seems odd! Straight cream cheese isn't very yummy lol

      Reply
      • Libby www.ditchthecarbs.com

        June 20, 2016 at 10:23 am

        5 stars
        Thanks for the comment. I have amended the cheesecake filling to include sweetener as an option. A baked cheesecake with the cinnamon is actually really lovely, but that all depends on how long you have been sugar free for and how much of a sweet tooth you still may have. The base is sweet, and so is the ganache. With all low carb recipes, you have to add sweetener to your preference.

        Reply
    12. Lucy

      June 12, 2016 at 6:46 am

      4 stars
      I don't understand where I'm going wrong followed recipie came out looking like it does in the photo and again tastes awful. Not even a little bit closer to tasting like a cheesecake, have seen in other recipes cream is added to the cheesecake filling but not on the ones I have baked maybe this is why I don't know just has an odd taste. Have been low carbing for a while now and still can't get a lchf cheesecake that tastes right

      Reply
    13. Kay

      June 06, 2016 at 5:57 pm

      5 stars
      I am so pleased that your recipes state gms, cups, ozs etc. makes it so much more simple for your wide audience, wherever in the world they live.

      Reply
    14. roneydapony1

      May 25, 2015 at 8:49 am

      5 stars
      Hmm, what can I sub for almond flour? I'm allergic to tree nuts. Maybe peanut flour?

      Reply
      • Libby www.ditchthecarbs.com

        May 25, 2015 at 11:46 am

        You could use other nut/seed flours if you are safe to eat those such as macadamia, pumpkin, sunflower, chestnut etc.

        Reply
        • roneydapony1

          June 07, 2015 at 7:41 am

          Ah, I could do pumpkin or sunflower. Thanks!

          Reply
    15. Ana

      September 03, 2014 at 10:59 pm

      5 stars
      Hello!
      I know this might seem a stupid question, but the calories for your dessert recipes are per serving, right?
      Thank you!

      Reply
      • Libby www.ditchthecarbs.com

        September 04, 2014 at 11:44 am

        5 stars
        No problem. Yes it is per serving, and I usually give the serving size, or how many the recipe serves (e.g.:serves 12).

        Reply
    16. Couscous & Consciousness

      May 08, 2014 at 6:10 pm

      5 stars
      My goodness. I love a New York style cheesecake, but I rarely make it. This looks so quick, simple and delicious and I'm loving that you've managed to create a low-carb version.

      Reply
      • Libby www.ditchthecarbs.com

        May 09, 2014 at 9:44 am

        5 stars
        I'm all for easy recipes. I'm going to try this again soon and add cocoa to the base and filling to be decadent.

        Reply
    17. neil

      May 06, 2014 at 8:58 pm

      5 stars
      Hi Libby, I am a huge fan of a New York Baked Cheesecake! I recently did one with Chocolate Chips and Peanut Butter. I'm printing this one off for future though. Thanks!

      Reply
      • Libby www.ditchthecarbs.com

        May 07, 2014 at 11:02 am

        5 stars
        Thanks Neil. Let me know what variety you made.

        Reply

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