After last week's less-than-spectacular apple noodle kugel, I wanted something else to satisfy my sugar-free sweet tooth, so I decided to whip up a quick and easy sugar-free cheesecake, crustless again, but this time with a sour cream topping.
- 2 8oz pkgs cream cheese, softened
- 3/4 c sugar or Splenda
- 2 eggs
- 2 t vanilla
- 2 T flour
Mix all ingredients, and spread in a greased or cooking-sprayed pie plate. Bake at 350 degrees F for about 25 minutes, or until puffed and "set" in the middle, and browned around the edges. At this point it will look beautiful and puffy, but it will "de-puff" and settle when it cools.
Meanwhile, mix for topping:
- 8 oz sour cream
- 1/2 t vanilla
- 2 T sugar or Splenda
Spread the topping over the cheesecake, then return to the oven for an additional 10 minutes or so, to set the topping. Cool completely and serve as is or with fresh fruit.
Thanks to Chaya from my Sweet and Savory for linking her Apple Rice Pilaf with toasted almonds last week!
Until next time, good cooking, and good eating!
This post is linked to:
Meatless Monday at My Sweet and Savory
Tempt My Tummy Tuesday at At the Well
Tasty Tuesday at Balancing Beauty and Bedlam
Tuesday at the Table at All the Small Stuff
Tuesday Night Supper Club at Fudge Ripple
What's Cooking Wednesday at The King's Court IV