Cheesecake and Sweet Potatos

[Guest guest]

Sounds like a Thanksgiving sort of thing.

Cheesecake

2.5 lbs. Cream Cheese (at room temperature) (40 ounces)

1 ¾ C Splenda Granulated (or other heat stable artificial sweetener)

3 T All Purpose Flour

Zest of 1 lemon

Zest of 1 orange

¼ t Vanilla extract

5 Whole eggs

2 Egg Whites

¼ C Whipping Cream

9 inch springform pan lined generously with butter and patted with graham

cracker crumbs.

(I substituted a generous spray of Pam and some Brazil nut crumbs)

Heat oven to 500 degrees. Prepare springform pan. With an electric mixer,

combine cheese, sugar, and flour, orange and lemon zests and vanilla extract

until smooth. Add eggs and yokes, one at a time, and finally the cream.

Pour the mixture into the prepared springform pan and bake for 12 minutes or

until the top of the cake turns golden brown. Reduce oven temperature to

200-225 degrees and bake for one hour.

Remove cake from oven and cool on a rack until it reaches room temperature.

Then release the sides of the pan. DO NOT remove the bottom of the pan.

Place cake of a platter. Top with fruit if

desired, and serve.

Sweet Potato Souffle’

3 large yams

¾ C Splenda (or other heat stable artificial sweetener)

1 t Nutmeg

2 Whole Eggs

¾ C Evaporated Milk, separated

½ C Butter

1 t Vanilla Extract

Boil yams til tender; peel and mash. Add sweetener and beat thoroughly.

Add nutmeg. Melt butter and add 1/4C evaporated milk. Add to yams and beat

thoroughly. Add remaining evaporated milk and eggs and vanilla. Mix well.

Bake uncovered at 350 degrees for 55 minutes. Cover with miniature

marshmallows (if desired) and return to oven for 5 minutes.

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