Hi Zurich! What a memory! Ok, first of all, this cheese cake has no crust and is baked in a buttered glass dish, so it will not stick. I beat 2 or 3 packages of Kraft 1/3 Less Fat cream cheese (I think they call it neufchatel cheese on the package), 2 eggs, 1 tsp. vanilla and a little lemon juice, enough artificial sweetener to my taste as it's mixing. I've also added about
1/4 c. heavy whipping cream sometimes. When it's all mixed well and you think it's got the right amount of sweetener, spoon it into the glass dish and bake at 325 until it's done. I can't remember how long but if a knife comes out clean, it's done. It will turn golden on top. You could serve it with some raspberries and a dollop of whipped cream. If you like decadence,
, melt some 85% Lindt Dark Chocolate and drizzle it on top. Haven't made this in a long time. Thanks for reminding me!