LowCarb Cheesecake
2½ hours 20 min prep
- 2 lbs cream cheese
- 1 cup Splenda
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 3 tablespoons sour cream
- 4 eggs, plus 1 egg yolk
- 1 1/2 cups blueberries
Preheat oven to 300.
Blend the cream cheese and sweetener at slow to medium speed.
Add the extract, lemon juice and sour cream.
Mix until smooth (no lumps), then add the eggs and egg yolk, one at a time, beating very slowly.
When eggs are incorporated, do not mix any more (over-beating the batter will cause the cheesecake to crack while baking).
Always treat the batter gently.
*Gently stir blueberries in at this point if desired.
Pour the mixture into a 9 inch springform pan.
Any size pan will do, from 7.5 to 9.5 inches.
An 8 inch pan will give a more dramatic presentation, if you like a tall cheesecake.
Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake Create a waterbath by placing the springform pan in an even larger pan and fill the larger pan halfway with water.
Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
Cook for 1 hour, then reduce heat to 200 degrees for 1 more hour.
Turn oven off and leave cheesecake in until the oven is completely cool.
The cheesecake can even be left in the oven overnight at this point.
Cracks can also occur when a cheesecake cools too quickly.
Place the cheesecake in the refrigerator for at least 12 hours before unmolding from the springform pan.
Run a dull knife around the sides of the pan and then release the pan.
Slice and enjoy!
Try topping with fresh strawberries, blueberries, raspberries, etc.