Cheesecake

Ingredients

• 32 oz cream cheeseNutrition
• 4 large eggsNutrition
• 1 large egg yolkNutrition
• 1 tsp vanilla extractNutrition
• 1 fl oz lemon juiceNutrition
• 3 oz sour cream, lightNutrition
• 8 oz splendaNutrition

Directions

1. 1With an electric mixer, combine the cream cheese and Splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs.
2. 2When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
3. 3When eggs are incorporated, do not mix any more. Over mixing the eggs is a contributing cause of cracked cheesecakes.
4. 4Pour 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.
5. 5Then 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.
6. 6Place the entire water bath containing the cheesecake in a 300° F (150° C) pre-heated oven.
7. 7Cook for 1 hour and reduce heat to 200° F (90° C) for 1 more hour.
8. 8Turn 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.

Nutrition per serving

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