Thursday, April 19, 2012

By request-Sugar Free Cheesecake

A friend from High School emailed me a request for a Low Carb dessert. I LOVE this recipe. So here it is for you Bill! You can eat a 1/12th of the pie a day.

Source: "Eat Great, Lose Weight" by Suzanne Somers (some personal modifications made)

2  8 ounces packages cream cheese, softened
10-12 packets of Splenda (The recipe called for 12 of Nutrasweet -I prefer 10 of Splenda or Stevia)
3 large eggs
3 tbls. lemon juice
2 tsp vanilla
1/4 tsp. salt
3 cups of sour cream
Preheat oven to 350 degrees F.

In a large bowl, beat the cream cheese and sweetener until very smooth, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, vanilla and salt. Beat in the sour cream until just blended.

Grease an 8- inch springform pan with 2- 1/2 inch sides and line the bottom with greased parchmenbt or wax paper. Wrap the outside of the pan with a double layer of heavy duty foil to prevent leaking.

Pour the batter into the pan. Set the pan in a large roasting pan and surround with 1- inch of very hot water. Bake for 45 minutes. Turn off the oven without opening and let the cake cool 1 hour.

Remove to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight. Unmold the cake onto a plate.

It can be served with fresh strawberries or get creative with any fruit.

No comments:

Post a Comment