*note: this makes an eggier/custard type cheesecake as opposed to the creamy textured version
12 ounces cream cheese, softened 3 eggs 1/2 cup heavy cream 1/2-3/4 cup vanilla sugar free syrup (I got mine at Starbucks) 1 teaspoon vanilla
1. Mix the cream cheese with a mixer until fluffy. Add in the eggs and continue to beat. Add in the remaining ingredients, until well blended. 2. Pour into an 8x8 inch pan. 3. Bake at 350 for 50-60 minutes. To test for done-ness: insert a knife in the center it will come out clean when its done, and the cheesecake will be golden brown on top. 4. Cool before cutting, and chill completely before serving. 5. Top with sugar-free Blackberry Sauce. Blackberry Sauce/Syrup
* Berries can be frozen or fresh, and you can interchange the blackberries for berry (or combination thereof) that you prefer. Blackberries just happen to grow wild where I live. This can be used on pancakes or desserts.
3 cups of blackberries (fresh or frozen) 1/2 cup water artificial sweetener of your choice, to taste pinch of salt
Put all ingredients in to a pan, and bring to a boil. The fruit will break down as the mixture begins to boil. After five minutes of cooking, take off of the heat, and mash the berries down with a fork or potato masher. Boil again for another couple of minutes. Mixture will thicken as it cools. If I am using it as a dessert sauce, I sometimes thicken it a bit with cornstarch.