This one had freshly picked blueberries on it.
Ok, here's my Sugar-free Cheesecake
2 8oz pkg softened cream cheese
1/2 c Splenda
1 tsp lemon juice (+ 1/4 tsp lime juice)
2 eggs
1 Tbs heavy cream
crust of choice
fruit topping of choice
Cream Splenda and cream cheese until smooth. Separately, beat eggs, cream, and lemon/lime juice until frothy. Fold into cheese mixture until blended. Pour over crust in 8-in baking dish. Bake 30 min @ 350 or until almost set in the middle.
Notes:
- When cooking for the two of us, I just line my 8-inch cake pan with foil and bake it in that. The foil makes it easy to lift it out of the pan.
- Use a double batch for a 9-10" springform pan. Ends up being a thin cheesecake (approx 1.25 inch thick)
- Really good if you let it sit overnight in the fridge. Flavor bends nicely and the texture improves.
- This recipe works well at sea level. May have to fiddle with it if your altitude is much different.
- I never use the full measure of Splenda. I fill the cup to within 1/2 inch of the top and the cheesecake comes out great. The lemon juice does a lot of the work flavor-wise and reduces the amount of 'sweet' needed.
- Crust and topping are entirely up to you. Tastes great with no crust. During the thick of our Atkins adventure I made a crust out of pecan 'flour' and butter (with a tsp of splenda). The pecan was a bit overpowering but tolerable. Now I use my sour wheat crust- and that's a whole 'nother recipe! I usually top it with fresh fruit that's been tossed in a Tbs of Splenda and a sprinkle of water. Makes a very light and yummy glaze.