A sugar free, low carb cheesecake recipe for any occasion

These days so many people have to be concerned with their health. That doesn't mean that you have to snack on cardboard tasting "healthy" desserts. With all the alternative products available today, you can change your favoirte recipe into one that will fit into the guidelines of a special diet.

Here is a creamy cheesecake recipe that falls into three special categories~ lower fat, low carb and sugar free. Don't get scared by this.... your cheesecake will be delicious and will be great to serve even to guests that may not need to worry about a special diet. There are many different flavors you can do with this. Try a different combination each time. Perhaps ground hazelnuts for the crust with a raspberry preserve or almond crust with blueberry.

Sugar free cheesecake

1-1/2 cups your favorite nut, ie walnuts, ground in food processor

3 Tbsp. Splenda

1/3 cup lower fat butter or margarine, melted

4 pkg. (8 oz. each) low fat cream Cheese, softened

1 cup Splenda

1 tsp. vanilla

4 eggs (or equivalent egg substitute to lower fat)

4 tbs sugar free preserves, flavor of your choice

Fresh fruit to garnish

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PREHEAT oven to 325°F. wrap outside of springform pan with aluminum foil.

Combineground nuts, 3 Tbsp. Splenda and butter; press onto bottom of 9-inch springform pan.

Beatcream cheese, 1 cup Splenda and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Drop preserves into 4 spots on cheesecake mixture. Swirl through mixture with a butter knife. Place pan inside of a larger pan, such as a roasting pan. Place in oven rack. Carefully pour hot water until halfway up the springform pan.

BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Top with the fresh fruit before serving.

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