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CHEESECAKE
16 oz Cream cheese
12 pk Nutrasweet
3 lg Eggs
3 tb Fresh lemon juice
1 1/2 ts Vanilla extract
1/4 ts Salt
3 c Sour cream
Mint sprigs; or rose petals
RASPBERRY SAUCE
1 pk Frozen raspberries; thawed
3 pk Nutrasweet; up to 4
1 ts Lemon sauce
How To Prepare the Cheesecake:
Preheat the oven to 350 F. In a large mixing 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 parchment or wax paper. Wrap the outside of the pan with a
double layer of heavy-duty foil to prevent seepage.
Pour the butter 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 the door and let the cake cool for 1 hour.
Remove to a rack and cool to room temperature, about 1 hour. Cover with
plastic wrap and refrigerate overnight. Un-mold the cake onto a plate and
garnish with mint.
How To Prepare the Rasberry Sauce:
Combine all ingredients in a blender or food processor until pured. Spoon
the sauce around the cheesecake.
Notes: Suzanne Somers Cooks Sugarless Cheesecake With Raspberry Sauce Best
known for her role as the flaky roommate Chrissy Snow on “Three’s Company,”
Suzanne Somers is currently starring in the sitcom “Step
Yields
1 servings
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