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(Sugar FREE) EXTRA CREAMY CHEESECAKE
1 lb cream cheese (2 blocks @ room temp)
10 pks of splenda
dash salt
3 eggs (room temp)
1/2 tsp almond extract ( I use about 1/4 Cup of Davinci flavored
syrup)
almond slices toasted (optional)
Top
1 cup sour cream
1 tsp vanilla extract ( I use some more Davinci!)
3 packages splenda
Preheat oven to 350 degrees. Beat Cream cheese until fluffy.
Gradually beat in Splenda and dash of salt. Add eggs one at time
beating well. Beat until smooth. Add almond extract, beat again and
pour into 9 inch glass pie plate, bake at 350 for 25 min. Remove from
oven and let cool for 20 minutes. Leave oven on. Beat together the
cup of sour cream and the vanilla extract and 3 packages of Splenda.
Pour over top of cooled cake spreading nearly to edges. Put cake back
in oven for 10 minutes longer and sprinkle with almond slices.
One of the keys is to have the cheese @ room temp!! Very important!
1 lb cream cheese (2 blocks @ room temp)
10 pks of splenda
dash salt
3 eggs (room temp)
1/2 tsp almond extract ( I use about 1/4 Cup of Davinci flavored
syrup)
almond slices toasted (optional)
Top
1 cup sour cream
1 tsp vanilla extract ( I use some more Davinci!)
3 packages splenda
Preheat oven to 350 degrees. Beat Cream cheese until fluffy.
Gradually beat in Splenda and dash of salt. Add eggs one at time
beating well. Beat until smooth. Add almond extract, beat again and
pour into 9 inch glass pie plate, bake at 350 for 25 min. Remove from
oven and let cool for 20 minutes. Leave oven on. Beat together the
cup of sour cream and the vanilla extract and 3 packages of Splenda.
Pour over top of cooled cake spreading nearly to edges. Put cake back
in oven for 10 minutes longer and sprinkle with almond slices.
One of the keys is to have the cheese @ room temp!! Very important!
