Cheesecake II

Great for those low carbers that still want to have their cake and eat it too.

Ingredients

• 32 oz cream cheese
• 8 oz splenda
• 4 large eggs
• 3 oz sour cream, light
• 1 fl oz lemon juice
• 1 tsp vanilla extract
• 1 large egg yolk

Directions

1. With an electric mixer, combine the cream cheese and Splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs.
2. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
3. When eggs are incorporated, do not mix any more. Over mixing the eggs is a contributing cause of cracked cheesecakes.
4. Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
5. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.
6. Place the entire water bath containing the cheesecake in a 300° F (150° C) pre-heated oven.
7. Cook for 1 hour and reduce heat to 200° F (90° C) for 1 more hour.
8. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.