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Sour Cream Cheesecake
16 oz. cream cheese
1/4 cup splenda (or other AS) (or 1/2 C if not stevia)
5 drops Stevia
1 tsp. Lemon juice (or vanilla)Dash salt
Heat oven to 375. Blend above ingredients - put in a bread pan or other
container. Cook at 375 for 25 minutes. Dust top with cinnamon.
Cool to room temperature.
Increase oven temperature to 425.
Mix and pour over cake:
1 1/2 C Sour Cream
2 Tbsp. Splenda or 1 Tbsp. Splenda with 3 drops Stevia
1/2 tsp. vanilla
Dash of salt
Bake about 5 minutes to glaze the cheese cake. Let cool - then refrigerate several hours
12 Servings – approximately 3.5 carbs each