12 ounces cream cheese, softened
1/2 cup heavy cream
1/2-3/4 cup Da Vinci sugar free syrup, vanilla flavor
1 teaspoon vanilla
Beat the cream cheese until fluffy. Beat in the eggs, then the remaining ingredients until well blended. Pour into a buttered 8x8" baking pan. Bake 350º 50-60 minutes until a knife inserted in the center comes out clean and the cheesecake is golden brown on top. Cool completely before cutting; chill well before serving.
Makes 9 servings
Freezing not recommended
Per Serving: 204 Calories; 20g Fat; 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
I used 1/2 cup syrup and it was only mildly sweet. I served it with Splenda sweetened raspberries as shown in the photo. This was pretty good, but has a bit of an eggy taste. Serve without the berries for induction.
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