Mom's Cheesecake

Pie crust, graham cracker, 1 pie shell (9" dia)
Pie crust, chocolate wafer, 1 crust, single 9"
Neufchatel Cheese, 24 oz (3 packages 8oz)
Salt, .25 tsp
Sour Cream, reduced fat, .5 cup
*Flour, white, .13 cup (2 tbsp)
Vanilla Extract, 1 tsp
Egg, fresh, 3 large
Granulated Sugar, .5 cup
*Splenda, .5 cup

First decide if you are using a large, spring-form pan, a small store-bought crust, or two of the latter. My recipe can make two smaller or one bigger cake, and so the amount of cream cheese you use can vary. If you are making one ready-made crust, (graham cracker crust, not refrigerated, with cake/pie things, cheaper brand is fine) you could reduce the amount to 16 ounces, which is two 8 ounce packages of cream cheese or Neufchatel (which has less fat that full fat cream cheese and is what I always use unless there is some great sale on regular cream cheese). If making two of those, you can throw in the whole 24 ounces (3 packages) of cheese. For one spring-form pan, use 19 oz. No need to leave much room for "rising." If your batter won't fit in pans, you can put extra in a small greased baking dish, and it will cook quicker.

CHEESECAKE
Set out cheese to soften ahead.
Set oven to 350 degrees

19 ounces softened cream cheese
Beat with mixer, then slowly add
1/2 cup sugar and 1/2 cup splenda

Next, add and mix:
1/4 ts salt,
1/2 cup sour cream,
2 tbs flour,
1 ts vanilla

One at a time, add:
3 eggs

Beat, then pour batter over crumb crust. Bake until center is set, over pan of water in oven, about 1 hour and 15 min. (less for small cakes)
Cool on rack, then chill in refrigerator 3 hours to maximum 10 days. Small cakes will cool quicker. Cover in frig with upside-down bowl to protect
flavor. Top as desired.


Number of Servings: 16

Recipe submitted by SparkPeople user WHATSEEDS.