Okkkkkkkkkay….Hi. Remember Me? Well, if not, I don’t blame you. I’ve completely fallen off the map. See….I’m pregnant. Yes, PREGNANT! And until recently I couldn’t so much as look at food without wanting to ralph. It’s weird, neither of my other pregnancies ever went this route. In fact, with both of my boys I literally took about 18 pregnancy tests each through out simply to make sure that I was, in fact, pregnant. ( I was ).
But today. OHHHHH today of glorious days!!!! Today I woke up as birds sang at my window sill, and tiny little chipmunks brought me my clothes, and (besides my bloated body), I had the air of a Disney princess. Why!? Because today I woke up HUNGRY!! And not only hungry, STARVING. Starving for what, might you ask? Cheesecake. However, like most American households, we didn’t have any cheesecake lying around, so for the first time in 11ish weeks I decided to cook, and not just cook, BAKE.
I hope you enjoy as much as I certainly did.
Recipe: (From Men’s Health)
- 1 8oz package of fat-free cream cheese
- 2 8oz packages of reduced-fat cream cheese
- 1 cup sugar
- 1/2 cup Truvìa
- 2 Tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 eggs
- 2 egg whites
- 2 cups fresh organic raspberries
- 1 9inch graham cracker crust
Directions: (From Men’s Health)
Preheat oven to 350*F.
Dump the cream cheeses, sugar, Truvìa, flour, and vanilla in a large bowl. Using an electric mixer, combine the ingredients. Then add all the eggs and whip until the mixture is smooth.
In a medium bowl, crush the raspberries with a fork.
Spoon half of the crushed berries into the cream cheese filling and mix with a spoon.
Then spoon the cheesecake mixture into the pie crust. Top the mixture with the remaining crushed berries and smooth the top with a small baking spatula.
Place on a baking sheet and bake for 1 hour, or until a toothpick poked into the center comes out clean. Let cool out of the oven, then cover a refrigerate for 4 hours before serving.
Top with Vanilla Bean ice cream.