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Reviews Date of last review
Sat May 8, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 16 ounces cream cheese --
room temp
1 cup Splenda -- or 3/4
teaspoon stevia extract
2 1/4 teaspoons vanilla
extract -- pure
3 eggs
2 tablespoons sour cream
-- French style if you can
find it

1 cup sour cream
2 tablespoons Splenda
1 1/2 teaspoons vanilla
extract -- pure

How To Prepare: Place a casserole pan or
baking dish with about 2" of
water on the bottom of the
oven (this prevents drying
out and cracking.)

Preheat oven to 375

In a bowl beat cream
cheese sweetener and
sour cream until light. Add
eggs, one at a time, beating
until smooth. Pour into
spring form pan that has
been lightly buttered. Bake
at 375 for 25 minutes or
until set. Remove from oven
and set out to cool for about
15 minutes. While
cheesecake cools combine
ingredients for topping and
pour over cooked
cheesecake smooth over
with a spoon. Return to
oven Notes: May be topped
with raspberries or
blueberries. I like to heat
them on the stove with a tsp
Splenda till they pop to
make a berry sauce.

Stevia is a natural
sweetener than may be
purchased in a health food
store (I found it at Harvest
Health Foods). In powder
form it is about 600 times
sweeter than sugar, it has
no bad side effects like
Nutra-Sweet or Saccharin.
About 2/3rds of a tsp has
the sweetness of one cup
of sugar. I make Kool-Aid
with it.

I taste the batter and
topping and adjust
sweetness to my liking by
adding 1/2 tsp Splenda at a
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 56g carbs total
Effort (Easy, Average, Difficult): Easy

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