| 1. |
Preheat oven to 350 °F (175 °C). |
| 2. |
Beat cream cheese and Splenda on medium speed for 4 minutes. Add the eggs and vanilla and beat well on high speed for 5 more minutes, making sure to scrape the sides of the bowl. On medium speed, add the cream and beat 3 more minutes. |
| 3. |
Pour batter in pan and place in a larger pan. Pour hot water into larger pan until it reaches halfway up the sides of the pan. Bake for 45 minutes at 350 °F. |
| 4. |
Then turn the oven off, leaving the oven door slightly opened for 1 hour. |
| 5. |
Remove from oven, cover, and refrigerate for several hours or overnight. |
| 6. |
Add topping of your choice but remember to count the carbs. |
| 7. |
As an optional sour cream topping; take a cup sour cream, a tablespoon Splenda, 1/2 teaspoon vanilla extract. Blend all together. Either spread on top of cake after baking 45 minutes and cooling 5 minutes. Return cake to the oven for another 5 minutes before turning off the oven, cracking the door, and letting cake cool for 1 hour; or serve cold and on the side. |
| 8. |
Source: recipe from Dana Carpender's 500 more Low-Carb Recipes. |
