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Sugar Free Rich Cheesecake

Source of Recipe

Marsha
4 - 8-oz pkgs. Cream cheese at room temperature
1 cup Splenda

Beat together until thoroughly mixed, scraping sides and bottom of bowl.

5 eggs (at room temp)

Beat into cream cheese, one at a time scraping bowl after each addition. Stir into cream cheese mixture until thoroughly mixed:

1 Tbsp. pure vanilla extract
1/4 cup heavy cream

The batter is basically ready at this point, but a few modifications can be made to your taste.

Pour into buttered springform pan (9 or 10 inch size) and place into pre heated 350°F oven for 15 min. Lower oven temperature to 200°F and bake for 1½ hrs. Cracks will form on the top of the cake, but don't worry. Place on wire cooling rack, and immediately run a knife around the edge of the cake to insure that the cake is released from the sides of the pan. If you have buttered the pan, the outside edges and bottom of the cake will be browned slightly and have the appearance of a crust. If you decide not to butter it, of course the finished product will be lighter in color, but just as delicious.

OPTIONS

"Almond"
Add 1 tsp almond extract for and light and pleasant almond flavour.

"Orange"
Add 1/2 tsp orange extract, and the zest of one orange to the basic batter.