LILAH'S LEMON CHEESECAKE
1 pound cream cheese, softened
1/2 cup granular Splenda or equivalent liquid Splenda
2 teaspoons vanilla
1/4 teaspoon salt
1 teaspoon lemon zest, about 1 lemon
1 cup heavy cream
Beat the cream cheese until creamy. Beat in the Splenda, then the eggs, one at a time. Beat in the vanilla, salt and lemon zest. Stir in the cream. The mixture will be very thin. Pour into a large glass pie plate. Bake at 350º for 25 minutes, then turn the oven down to 300º and bake another 20 minutes or until done in the center. Mine took quite a bit longer than this; maybe another 15-20 minutes. Cool to room temperature, then chill.
Makes 8 servings
Can be frozen
With granular Splenda:
Per serving: 342 Calories; 33g Fat; 8g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 336 Calories; 33g Fat; 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This cheescake is ok, but I've since made much better ones. I don't think this was quite sweet enough and was a little dry.
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