Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
2 packages (8 oz pkgs) cream cheese
1/2 c Splenda
3 eggs
3 tbls lemon juice
1 1/2 tsp vanilla
1/4 tsp salt
3 c sour cream
Directions:
Preheat oven to 350 F.
In a large bowl, beat cream cheese and splenda until very smooth.
Add eggs one
at a time, beating well after each. Add lemon juice, vanilla and salt. Beat in
the sour cream until it is blended - do not overbeat.
Grease an 8-inch springform pan with 2 1/2" sides. Wrap the outside of the pan
with a double layer of foil to prevent water from wetting the cake.
Pour the
batter into the pan. Place the cake pan into a large pan of hot water - ONLY
1" of water - when cake pan has been set into it. Bake for 45 minutes.
Then don't
open oven! Turn off the oven without opening the door, and allow the cake to
cool for 1 hour. Remove and cool the cheesecake to room temperature. Cover with
plastic wrap, and refrigerate overnight.
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Nutritional valuesper Life Form Servings - 8 cals - 413 fat - 39.1 grams carbs
- 7g (4 sugar) protein - 9g
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