My weightloss group wanted me to bring something made with Miracle noodles to our 6wk group dinner, this is what I came up with and it was a hit! It makes a full-size cheesecake and it was all gone. This is also nice enough to serve for special occasions.

shirataki Miracle Noodle CHEESECAKE

4 8oz pkgs light cream cheese, softened
3 cups sucralose granular sweetener
4 eggs
8 oz tub light sour cream
2 tsp. Vanilla
3 pkgs Miracle Noodles (tiny pasta or thin noodles)
1 13oz jar sugar-free strawberry preserves (or flavor of your choice)

Prepare a 9-inch springform pan by lining the bottom with a circle of aluminum foil, spray bottom and sides with non-stick spray. Set aside. Preheat oven to 300 Degrees.
Rinse, drain and dry noodles. Process in food processor until finely chopped. In separate bowl, beat cream cheese until smooth, add sweetener and eggs one at a time. Beat until each is incorporated. Beat in vanilla and sour cream. Scrape down the sides and bottom and beat until smooth. Fold in dried and chopped noodles. Pour into prepared pan, smooth top and bake for 1 hour 15 min. or until surface feels and looks dry and sides begin to pull away from the pan. Center will not be set until cool. Cool on wire rack, run a thin knife around edge to loosen cake from sides, open ring and slide to make sure all is loosened. Chill in refrigerator at least 4 hours or overnight. Remove ring. Place paper towel or sheet of waxed paper on surface of cake, place hand on top and turn cake upside down. Remove pan bottom and foil round. Place serving plate upside down on bottom of cake and turn all right side up. Empty jar of preserves into a microwave safe bowl and heat until melted. Let cool slightly. Evenly spread on top of cake. Chill until ready to serve. Serves 16

NUTRITION FACTS PER SERVING: Calories 191, Fat 14g, carbohydrate 3g, protein 6g