|Servings||Prep Time||Cook Time|
|12||30 mins||2 hrs|
|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.|
There are 367 calories in 1 serving of Cheesecake.
Calorie split: 70% fat, 21% carbs, 9% protein.
|Serving Size||1 serving|
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