Wed, Sep-28-05, 18:07
Basic Recipe Again and Variations
16 ounces cream cheese, softened
2 tsp vanilla
1½ cup sour cream (all of a small 1-pound container)
2 Tbsp melted butter
½ cup Splenda
Beat all ingredients together. Pour into springform pan. Bake in preheated oven 325 degrees for 30 - 40 minutes. It will firm as it cools. It helps to put a pan of water in the oven on the same shelf. When the time is up, turn the oven off, but don’t take the cake out. Let it cool completely before opening the door. Then refrigerate.
Doesn’t need a crust. Spray the pan with Pam.
Best the next day, even if you make it in the morning.
Chocolate Swirl: Pour all but 1 cup of batter into the pan. Add a couple tablespoons of cocoa to the reserved cup, mix it up, and then drop it onto the batter in the pan. Swirl to incorporate.
Pumpkin: Add 1 small can of pumpkin to batter, along with 1 teaspoon cinnamon, ½ tsp nutmeg, ¼ tsp allspice, ¼ tsp cloves. Add another half cup of Splenda or maple syrup. Could also add 2 tablespoons of dark rum.
Strawberry Swirl: Pour batter into pan. Drop spoonfuls of SF jam onto batter and swirl.
Coconut Mounds: Use coconut extract and coconut SF syrup as the sweetener. Maybe even add some unsweetened coconut to the batter. To serve, cut into slices and drizzle with chocolate syrup.