Sorry about the silence here over the past few weeks. They have been incredibly busy as we made the last preparations for and then launched a new church in Mastic. Thanks to those that knew about that and were praying for us.
The new church has started very strongly and I now commute between the two places every Sunday morning - exciting stuff.
So here's the recipe for Brownie Cheesecake with Raspberry Sauce I promised weeks ago.
INGREDIENTS
2 cups Fat Free cream cheese
1 cup FF/Light sour cream
1/2 cup sugar
1 tsp vanilla
2 eggs (add one at a time, beat on low)
1 tsp lemon zest (fold in)
Brownie Mix For Crust
1 Box brownie mix
1 cup unsweetened apple sauce
Egg whites to moisten mix
METHOD
Grease your cheesecake pan and pur in 3/4 of the made-up brownie mix for the base of the cake.
Mix the filling ingredients and pour this filling onto the base.
Top with the remaining brownie mix, swirl in the mixture.
Bake at 325 until cake is almost set (45 min)
Open oven door, leave in for 30 minutes. Remove, let cool on rack and when completely cool refrigerate.
Raspberry Topping
1 bag (12 oz) frozen berries. Process abd strain to remove seeds. Add 1 tsp vanilla, 2tsp honey, 1/4 cup sugar, sugar-free raspberry jam. Mix well and pour over.
Add sugar substitute if you want it sweeter.
2 POINTS per serving
