Cheesecake, AMAZING

[babydoc]

Serves 12

Butter for the pan
2 pounds of cream cheese (room temperature)
1 1/2 cups Equal Spoonful (or Splenda)
4 large eggs (room temperature)
zest of 1 lemon, minced, optional
zest of 1 orage, minced, optional
2 tablespoons of heavy cream
1 teaspoon of pure vanilla extract

protein: 8.2g fat: 28g carbs: 4g

Preheat oven to 350 and butter a 9 inch springform pan.
Beat cream cheese well with electric mixer until smooth. Slowly beat in sweetener. Add eggs one at a time and beat well. Add remaining ingredients. Pour batter into prepared pan and smooth top. Bake for 10 minutes. Turn heat down to 275 and bake for 1 hour. Turn off oven and run knife around edge of pan and return to oven to cool slowly. Cover with plastic wrap and refrigerate overnight up to 3 days.

[kaarina]

Hi,
I'm here for the first time reading your low-carb recipes.
I live in Finland, so my english isn't very well. And I do not understand for exemple all the meanings of different ingrediants in cakes and so on.

And now I wonder, if this cheesecake is really made without any flover. I think it's not a cake at all, just a toping.

Kaarina

[debbiedobson]

welcome kaarina! it is nice to meet you! cheesecake has no flour in it at all! the cream cheese and eggs make it thick. it is like a really hard custard. it is delicious!:D

[Clownfish]

This has to be one of the best cheesecakes I've ever taste - low carb or not! AMAZING!

[marybi]

Man, I gotta get a spring-form pan! This sounds so awesome! And nutritious.

I just got one of those microplane things for zesting. It makes me feel like a goddess in the kitchen!

Thanks for the recipe!