Cheesecake (with nutrasweet)

1 Servings

Ingredients

Quantity Ingredient
2 packs (8 ounces each) cream cheese
10 packs Nutrasweet; (the recipe called for 12, we prefer 10), up to 12
3 larges Eggs
3 tablespoons Lemon juice
1½ teaspoon Vanilla; ( I like 2)
¼ teaspoon Salt
3 cups Sour cream

Directions

The come from the Suzanne Somers Book "Eat Great, Lose Weight" Preheat oven to 350.F. In a large bowl, beat the cream cheese and sweetner until very smooth, about 3 min. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, vanilla and salt. Beat in the sout cream until just blended.

Grease an 8 inch springform pan with 2½ 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 seepage.

Pout 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.

Garnish with mint.

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

It is really worth the effort. Be careful. This is not for people with high cholestoral, but it is sugar free.

Posted to JEWISH-FOOD digest by roseb@... on Apr 26, 1998

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