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Recipe makes 12 Servings
(Calories: 374)
@ 21.0 NET carbs,
28.9 fat, 8.3 protein
This is
not the actual photo of the dish.
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Ingredients:
- butter,
for the pan
- 2 lbs cream cheese,
at room temp
- 1 1/2 cups Equal
sugar substitute
- 4 large egg, at room
temp
- 2 T heavy
cream
- 1 t vanilla
extract
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Directions:
-
Preheat oven
to 350.
-
Butter a
spring form pan and set aside.
-
Beat the
cream cheese until absolutely smooth.
-
Slowly beat
in the sweetener. Add eggs, one at a time, and beat
after each addition.
-
Add the
remaining ingredients, scrape down, and stir to combine.
-
Pour into
prepared pan. Bake for 10 minutes at 350.
-
Turn down
the heat to 275 and bake for 1 hour.
-
Turn off the
oven.
-
Run a knife
around the edge and return the pan to the oven to cool
slightly. (Don't worry if the center of the cheesecake
looks a little wiggly; it will firm up in the oven.)
-
Cover the
cooled cheesecake with plastic and refrigerate overnight
or up to 3 days.
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Low-Carb-Diet-Recipes.com
