Cheesecake (With Nutrasweet)

A Slice of Heaven: My Sugar-Free Cheesecake Journey

For years, I've been on a quest for delicious, sugar-free desserts. As a busy professional juggling work and family, finding the time to bake is a luxury, but the craving for something sweet always seems to find me. So when I stumbled upon this recipe for a sugar-free cheesecake using Nutrasweet, I knew I had to try it. The original recipe, sourced from Suzanne Somers' book "Eat Great, Lose Weight," promised a decadent treat without the guilt, and honestly, it delivered.

The process itself wasn't overly complicated, but it did require some attention to detail. The meticulous preparation, from greasing the pan to wrapping it in foil to prevent leaks, felt almost ritualistic. Each step, from carefully incorporating the eggs to ensuring the water bath was just right, felt like a small act of culinary love. The anticipation as the cheesecake baked was almost unbearable; the aroma wafting from the oven was heavenly, a promise of the sweet reward to come.

The cooling process tested my patience. Waiting for the cheesecake to reach room temperature, then chilling overnight, felt like an eternity. But oh, the glorious moment when I finally unmolded it! The sight of that creamy, smooth texture was enough to make my heart leap. The initial taste? Pure bliss. It was surprisingly rich and creamy, with a tangy lemon flavor that perfectly balanced the sweetness of the Nutrasweet. It lacked none of the indulgence of a traditional cheesecake. The texture was wonderfully smooth and dense, a perfect counterpoint to the slightly tart lemon flavor.

I served the cheesecake to my family, who, despite their initial skepticism about a sugar-free dessert, were won over. We enjoyed it with fresh strawberries, a simple pairing that perfectly complemented the cheesecake's richness. It was a moment of pure shared joy, a sweet reward at the end of a long week. This wasn't just dessert; it was a celebration, a testament to the fact that healthy eating doesn't have to be boring.

This recipe, however, isn't just for those on a sugar-free diet. It's for anyone who appreciates a well-crafted dessert that is both delicious and satisfying. The slight tang of the lemon, the subtle sweetness of the Nutrasweet, and the rich creaminess of the cheese combine to create a flavor profile that's incredibly memorable. The meticulous process of making this cheesecake isn't merely a series of steps; it's a journey that culminates in an exquisite culinary masterpiece.

More than just a recipe, this cheesecake represents a triumph over the conventional notion that healthy eating requires sacrifice. It's a proof that indulgence and health can coexist, creating a sweet ending to any day, any occasion. The effort is absolutely worth it; this cheesecake is a testament to the rewards of patience and dedication in the kitchen. So, if you're looking for a delicious, sugar-free treat that will impress even the most discerning palates, give this recipe a try. You won't regret it.

The next time you're looking for a special dessert to share with loved ones, or even just a little treat for yourself after a long day, remember this cheesecake. The effort involved is significant, but the result is worth every minute spent. It's a testament to the idea that sometimes, the most rewarding creations require patience and precision, resulting in a truly unforgettable culinary experience.

Remember to adjust the amount of Nutrasweet according to your preference. Experiment with different toppings, such as berries or chocolate shavings, to customize this classic recipe to your liking. Ultimately, this cheesecake is a blank canvas, ready for your personal touch and culinary creativity.

Step-by-step

• Preheat oven to 350.F.
• In a large bowl, beat the cream cheese and sweetener until very smooth, about 3 min.
• Add the eggs, one at a time, beating well after each addition.
• Add the lemon juice, vanilla and salt. Beat in the sour cream until just blended.
• Grease an 8 inch springform pan with 2 1/2 inch sides and line the bottom with greased parchment or wax paper.
• Wrap the outside of the pan with a double layer of heavy duty foil to prevent seepage.
• Pour the batter into the pan.
• Set the pan in a large roasting pan and surround with 1 inch of very hot water.
• Bake for 45 minutes.
• Turn off the oven without opening and let the cake cool 1 hour.
• Remove to a rack and cool to room temperature (about 1 hour).
• Cover with plastic wrap and refrigerate overnight.
• Unmold the cake onto a plate.
• Garnish with mint.
• It can be served with fresh strawberries or get creative with any fruit.