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12 oz cream cheese
9-11 packets of splenda(any ssubstitute)
1 TBS vanilla
2 large eggs
1/2 cup heavy cream
1 tsp lemon juice
How To Prepare:
Mix half of the cream cheese together with half sugar substitute. Beat on low until creamy (3 minutes should do).Then beat in the rest of the cream cheese. After the cream cheese is mixed put ixer on high and put in the other half of the sugar substitute, then the vanilla. Add the eggs one by one, beat well after each one.Blend in heavy cream.
At this point mix only until completely belnded. DO NOT Overmix.
Spoon the filling genlty into the pan.
** Really Important **
**Place pan in a large shallow pan containing water**
Bake until middle doesn't jiggle when you shake the pan. Cool on wire rack for 1 hr. Then cover and refrigerate til cold (4 hours).
Bake 350 for approx 20 minutes to an hour.
Notes: I use a pie plate out of preference, but you can use your springform pan or a regular cake pan if you choose.
My only suggestion is if you are using a large springform pan to increase the ingredients accordingly, or you will end up with a very flat cake.If I ever buy a springform panIll redo the recipe and post the proper ingredients.