Sugar Free Cheesecake
Source of Recipe
unknown
List of Ingredients
16 oz. Cream Cheese at room temperature,
1 cup sour cream,
1 whole vanilla bean ( or 1 tablespoon real vanilla),
3 whole eggs,
1 cup fructose or bulk style splenda.
Recipe
With an electric mixer, combine cream cheese and sour cream
and mix together until cream is fluffy.
Add seeds of the vanilla bean and the eggs slowly. When the
eggs are part of the mixture, scrape the bowl and add the
sweetener, mixing on medium speed for three minutes. Place
mixture into a nine or 10-inch greased pan, no higher than
three-fourths from the top. Place in water bath and bake at
300 degrees for about one hour. Cool and remove from pan.
Place cake on plate. Top with whipped cream flavored with
fructose and vanilla, if desired. If desired, garnish with
mint and 70% cocoa chocolate shavings or with fresh fruit.
Serves 12.
After the required baking time, this cheesecake will be sort
of loose, but will become firm as it cools.
A friend states: I baked this cheesecake in a deep 10" round
cake pan having 2" high sides, which I placed inside of a
12" round cake pan, which also has 2" high sides. Then I
poured about 3/4 of an inch of hot water into the 12" pan to
make the water bath. I also learned that spring-form pans
sometimes let water seep into the cake through the bottom
and it is best baked in a regular high sided cake pan.
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