20 oz cream cheese

1  c sour cream

1 cup splenda

1 tbs vanilla

2 eggs

3 yolks

1/2 c heavy cream

 

 

Preheat oven to 300 degrees F.

Beat sour cream for 10 seconds. Add the cream cheese and splenda and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

Add vanilla, eggs, yolks, and heavy cream.  Make sure you add each thing slowly and make sure it is all incorporated well. Spray a pyrex dish with canola and pour in batter.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

Nutritional Information for entire recipe:

Fat 313.43
carbs 55.35
Fiber 0
Net Carbs 55.35
Protein    73.19
Calories 3301

10 servings

Nutritional Information per serving:

Fat 31.34
Carbs 5.54
Fiber 0
Net Carbs 5.54
Protein    7.32
Calories 330

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