No-Crust Cheesecake
You can vary the flavor by substituting different extracts for the citrus extracts, but always add the vanilla extract.
SERVES 12
INGREDIENTS
- 1 tablespoon butter, for greasing pan
- 2 pounds cream cheese, at room temperature
- 1 cup sugar substitute
- 4 large eggs, at room temperature
- ¼ teaspoon orange extract
- ¼ teaspoon lemon extract
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Preheat oven to 350°F. Butter the bottom and sides of a 9″ springform pan and set aside.
Using an electric mixer, beat the cream cheese on medium speed until it's very smooth. Slowly beat in the sugar substitute, 1 tablespoon at a time. Then add the eggs 1 at a time, beating well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
Pour the cheesecake batter into the prepared springform pan and smooth the top with a rubber spatula. Bake for 10 minutes. Turn down the heat to 275°F and bake for approximately 1 hour, or until the edges are lightly brown (the cheese-cake may be cracked on top). Turn off the oven.
Remove the cheesecake from the oven, run a thin-bladed knife around the edge of the pan, and return the pan to the oven to cool slowly. Don't be concerned if the center of the cheesecake still looks a little under-cooked; it will firm up in the oven as it slowly cools.
Cover the cooled cheesecake with the 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 spring-form pan.
Nutrition Information
Calories: 310 | Carbohydrates: 4g | Fat: 30g | Sodium: 250mg | Fiber: 0g
Cheesecake Cracking
Sometimes cheesecakes crack while as they cool. You can prevent this by baking them in a warm water bath. Wrap the springform pan in foil and place it in a larger pan. Add hot water to come 1″ up the side of the springform pan. Bake as directed. If the top still cracks, try adding a thin layer of Mock Whipped Cream to hide any faults!
