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Per serving: 8.2g Protein, 28g Fat, 4g Carbs
Butter for the pan
2 pounds cream cheese, at room temperature
1 1/2 cups Equal Spoonful (I use Splenda)
4 large eggs, at room temperature
Zest of 1 lemon, minced, optional
Zest of 1 orange, minced, optional
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Preheat the oven to 350F. Butter a 9-inch spring-form pan and set aside.
Using an electric mixer, beat the cream cheese well on medium speed until it's absolutely smooth. Slowly beat in the sweetener. Add the eggs one at a time and beat well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
Pour the cheesecake into the prepared pan and smooth the top. Bake for 10 minutes. Turn the heat down to 275F and bake for 1 hour, or until the edges are lightly brown. Turn off the oven.
Run a knife around the edge of the pan and return the pan to the oven to cool slowly. Don't worry if the centre of the cheesecake looks a little wiggly; it will firm up in the oven.
Cover the cooled cheesecake with plastic wrap and refrigerate overnight,
or up to 3 days. To serve, run a knife around the edges again and remove
the sides of the pan.