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Categories:Viewed: 84 - Published at: 7 years ago
Ingredients
- 32 ounces neufchatel cheese, room temperature
- 1 cup Splenda granular or 1 cup other sugar substitute
- 2 teaspoons vanilla, abstract
- 1 -2 teaspoon lemon juice (add more for a more lemon taste)
- 4 large eggs, plus
- 1 egg yolk
- 3 tablespoons sour cream
Method
- Combine Neufchatel Cheese and Splenda and blend slow to medium speed, scraping sides of bowl, with an electric mixer.
- Add all remaining ingredients, except eggs, blending until smooth and no lumps.
- Add eggs and extra yoke one at a time blending very slowly just until incorporated into batter. This is where you want to make sure you don't over blend.
- Cover outside of a nonstick 9" spring form pan with foil creating a water tight barrier and pour in mixture. Place the spring form pan into a larger pan and fill with water half the depth of spring form to create a water bath.
- Place water bath and cheesecake batter in preheated 300 degree oven for 1 hour. Reduce heat to 200 degrees and bake 1 more hour.
- Turn off oven and leave cheesecake in oven until completely cool. It's okay to leave it for several hours. Once cool, remove spring form pan, cover with foil and refrigerate.
