I love cheesecake. This recipe is another one of my favorites. I hope you enjoy it as much as I have!
Serving Size: 10
3 large eggs
1-1/2 cups Splenda
1/4 tsp salt
2 tsp vanilla
1/2 tsp almond extract
3 8 oz packages cream cheese
3 cups sour cream
16 oz sour cream
4 tbsp Splenda
1 tsp vanilla
Preheat oven to 325°F-160°C. Make sure all filling ingredients are at room temperature. Beat eggs, Splenda, salt, vanilla & almond extract just until combined. In a large bowl, beat cream cheese until smooth, about 15 seconds. Add egg mixture and mix just until combined. Stir in sour cream with a rubber spatula. Do not over mix. Pour into a 9″ or 10″ 230-250mm spring form pan.
Wrap bottom of pan securely with heavy duty foil. Place into a larger pan and fill with boiling water to halfway up sides of spring form pan.
Bake for 55 minutes or until set. Leave in the oven but turn oven off and leave door slightly ajar until room temperature. Cool on a rack until completely cool. Chill 4-5 hours.
After the cake is chilled, beat the topping ingredients for 10 minutes.
Pour onto the cheesecake. Bake at 450°F-230°C F for 5 minutes.
Cool and chill as above.
Serves 10 at approximately 8 grams of carbohydrate per serving
Hint: The key to a smooth cheesecake is that all ingredients are used when at room temperature; do not beat a too much air into the batter when mixing. Cool slowly.
Per Serving: 506 Calories
49 Fat Grams