Great for those low carbers that still want to have their cake and eat it too.
||With an electric mixer, combine the cream cheese and Splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs.
||When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
||When eggs are incorporated, do not mix any more. Over mixing the eggs is a contributing cause of cracked cheesecakes.
||Pour the mixture into the springform pan. 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.
||Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.
||Place the entire water bath containing the cheesecake in a 300° F (150° C) pre-heated oven.
||Cook for 1 hour and reduce heat to 200° F (90° C) for 1 more hour.
||Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.
There are 367 calories in 1 serving of Cheesecake II.
Calorie split: 70% fat, 21% carbs, 9% protein.
Amount Per Serving
% Daily Values*
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