I love to cook almost as much as I love to write. Here are some of my favorite tried and true recipes. I’ll be adding more, so check back again and see what’s new.

Absolutely Fabulous Sugar Free Cheesecake

4-8oz. Packages of cream cheese
1 cup Splenda sugar substitute
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream

Bring the cream cheese and eggs to room temperature. Beat cream cheese until soft then add all ingredients except eggs. Add the eggs one at a time, mixing each one in thoroughly. When fully incorporated, stop mixing! Too much mixing adds unnecessary air to the cheesecake.

Pour the mix into a spring form pan and place the pan into a larger pan (a roasting pan works well) so that you can add water into the larger pan, creating a water bath. This will help the cheesecake cook slowly, giving it a creamy texture.

Place into a 300 degree oven and cook for 1 hour. Reduce the heat to 200 degrees and cook for 1 more hour. Turn the oven off and leave the cheesecake overnight or until cool.

Refrigerate until cold and it’s ready to serve.

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"Here's one of my award winning cheesecakes. This one is White Chocolate Pumpkin. Watch for this recipe to be posted soon."