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Cheesecake




Source of Recipe


Marla


List of Ingredients




Low Carb Cheesecake


Butter for the pan
2 pounds cream cheese, at room temperature
1 1/3 cups Splenda
4 large eggs, at room temperature
1 tablespoons heavy cream
1 teaspoon pure vanilla extract

Recipe





Preheat the oven to 350o F. Butter a 9-inch springform pan and set aside.

Using an electric mixer beat the cream cheese well on medium speed until it's absolutely smooth. Slowly beat in the sweetener. Add the eggs, one at a time, and beat well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.

Pour the cheesecake into the prepared pan and smooth the top. Bake for 10 minutes. Turn the heat down to 275o F and bake for 1 hour, or until the edges are lightly brown. Turn off the oven.

Run a knife around the edge of the pan and return the pan to the oven to cool slowly. Don't worry if the center of the cheesecake looks a little soft; it will firm up in the oven.

Cover the cooled cheesecake with plastic wrap and refrigerate overnight. To serve, run a knife around the edges of the pan again and remove the sides of the pan.

Makes 12 servings.