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Reviews
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Date product posted
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0
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Mon January 26, 2004
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Recommended By
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Average Price
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Average Rating
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No recommendations
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None indicated
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None indicated
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Description:
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Ingredients:
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~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)
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How To Prepare:
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~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.
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Number of Servings:
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20 slices
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Carbs per serving - include all nutritional information if known:
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3 or 4
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Preparation Time:
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20 minutes
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Effort (Easy, Average, Difficult):
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Average
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Registered: January 2004
Location: maryland