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Date product posted
Mon January 26, 2004
~5 (8-ounce) blocks cream cheese, softened*
~1-3/4 cups Splenda sugar substitute (add more if necessary and see if it's sweet enough)
~2-1/2 teaspoons grated lemon rind
~3 tsp lemon juice ~2 teaspoons vanilla extract
~1/4 teaspoon salt
~5 large eggs
~(*OR 4 blocks of cream cheese and one cup of sour cream)
How To Prepare:
~To prepare the filling, beat cheeses at high speed of mixer until smooth.
~Add Splenda and the next 4 ingredients (through salt); beat well. ~Add eggs, 1 at a time, beating well after each addition, but not overbeating. (Add the sour cream last and just stir through.) ~Spray a springform pan with No-Stick spray. Pour the cheese mixture into prepared pan. Tap pan on counter to get rid of air bubbles. ~Place the cheesecake in a bigger pan and after you put it on the shelf in the oven, pour very hot water about 1" into the pan to make a water bath -- the cheesecake cooks more evenly that way) ~Bake at 325° or 350°F for 1 hour, or until cheesecake is almost set. The middle should still be a bit loose. ~Turn off oven and leave it in the oven up to 1 hour. ~Remove cheesecake from oven, run very sharp knife around the edge of the pan if it looks like it's sticking to the edge of the pan. ~Chill for at least 8 hours. When slicing, dip knife in very hot water between slices and wipe off knife for perfect pieces. Optional: For the whipped cream: I beat about 1/3 cup heavy cream with approx 1 TBS Splenda. I decorate the top with whipped cream and top with fresh raspberries. It’s been a big hit.
Number of Servings:
Carbs per serving - include all nutritional information if known:
3 or 4
Effort (Easy, Average, Difficult):
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