Yield: 1 servings
|Fresh lemon juice
|Mint sprigs; or rose petals
|Frozen raspberries; thawed
|Nutrasweet; up to 4
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 2½ 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 By Step." Here is one of her favorite dishes from her cookbook, "Eat Great-Lose Weight." © 1997 Suzanne Somers
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.