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Heavenly Low Carb Cheesecake
Heavenly, because it's out of this world... promise..... really..... trust me on this.... ;)

5 packages (8 oz ea.) cream cheese (must be at room temperature)
5 large eggs (must also be at room temperature)
3/4 cup Splenda
1 1/2 tsp. vanilla extract
1/2 cup heavy cream

Preheat oven to 350.
1) Spray a spring-form pan (they are easy to find, and great for cookies, so get one if you don't have one yet..:o)) with a non-stick spray.
2) In a large mixing bowl, beat the eggs, cream, sweetener, and extract.
3) Add cream cheese in 2 oz chunks for easier beating, making sure to get all of the lumps out..
4) Pour into the pan and bake for 50 to 55 minutes. You must be careful to cook this all the way through.. test with toothpick. Chill completely, or leave in the fridge overnight, it is much better the next day anyway..
Guess what, only 9 carbohydrates per piece.
12 pieces per pie
Add whipped cream topping and/or any kind of berries..or nothing at all...yummmmm

I've done the cheesecake with 5 (8oz) cream cheese, 1 cup sour cream, vanilla, 4 lg eggs (added one at a time)and 1 C Splenda - mix with blender and pour over a cup of crushed Fiber One cereal mixed with 6oz of melted butter (and some Splenda for sweetening) pressed into the bottom of the pan. Bake for an hour, cool and refrigerate about 6 hours or overnight. So good with fresh whipped cream (using Splenda) and berries.

Thanks for posting the recipes, Carlo; some inspiration there!

Have you found a good source (online preferred; I live in the boonies) for Splenda? Here at the local Safeway, it's pretty expensive to buy the bulk box. The 200-pc individual packets are 9 bucks, which do last a while, but replacing sugar with bulk Splenda in recipes is expensive!