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My favorite flavor of cheesecake! I combined a cheesecake and a Blueberry buckle recipe to come up with this.
32 ounces cream cheese
1/2 t. cinnamon
1 1/2 c. Splenda (I use liquid concentrate to equal)
4 pkts. Stevia Plus
2 1/2 T. Lemon juice
2 t. lemon peel
1/4 t. vanilla
3/4 t. lemon extract
4 large eggs
1/2 c. dried Maine blueberries or 1 1/2 c. fresh or frozen
How To Prepare:
Bring cream cheese and eggs to room temp. Mix cream cheese, cinnamon, lemon peel, lemon juice, sugar subs and extracts in a large mixing bowl. Add eggs, one at a time, mixing well but not over mixing. Stir in the blueberries. Pour into a greased 9 inch spring form pan. Bake at 300*F. for 40-50 minutes. Turn off oven and let cool for 1/2 hour before removing to cool at room temp. May be baked in a water bath to prevent cracking.