Splendid Cheesecake
Lower carb but excellent flavor.
INGREDIENTS:
2 cups finely ground graham crackers
1/2 tsp ground cinnamon
1 stick unsalted butter, melted
1 lb cream cheese, softened
3 large eggs
3/4 cup splenda
1 pint sour cream
1 medium lime, zested
1 dash vanilla extract
DIRECTIONS:
1. Preheat the oven to 325. In a mixing bowl, combine the first three ingredients with a fork until evenly moistened.
2. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
4. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
5. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add splenda and beat until creamy, for 1 to 2 minutes.
6. Add sour cream, lime zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters.
7. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
8. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.
9. Place the cake pan in a large roasting pan.
10. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
11. Bake for 1 hour to 1 hour 15 minutes.
Prep: 25 minutes
Cook: 70 minutes
Serves: 12