TIPS FOR TROUBLE FREE CHEESECAKES 

This recipe works best in a 10" spring-form pan, easily found and inexpensive. But if you are unwilling to invest in a new pan, simply bake this in a deep-dish pie pan or a 9x9 pan. 

You may end up with too much filling if you use a pie pan. Just bake it alongside in a buttered oven-proof bowl. It will be the chef's own taste treat! 

Allow all ingredients to come to room temperature before beginning. 

Scrape the bowl often and insure that you have no lumps in your batter at any step in this process, and you will be rewarded with a cheesecake whose top is smooth and without cracks.

You can always skip the crust completely, to reduce carbs. Just butter the pan very well.

Don’t overmix the batter, too much air in the batter can cause surface cracks in the finished cheesecake.

Truly Low Carb™ Classic Cheesecake

from Cooking TLC: Truly Low Carb Cooking Volume I, ISBN 0971492913

CRUST

Preheat oven to 450 degrees F (200 C). Mix cereal crumbs, Splenda™, and cocoa powder in spring-form pan. Pour melted butter over all, and press evenly into bottom and up sides of pan with your fingers. Place pan in freezer to chill while preparing filling. 

FILLING

Beat room temperature cream cheese until very smooth, scraping down beaters and sides of bowl at least once. Slowly add the Splenda, beating well. Add eggs, one at a time, scraping sides and beating well after each addition. Add the sour cream and vanilla and almond extracts and mix well. Pour into chilled crust and bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F (120 C) and bake another 50 minutes. Cool on a rack until it reaches room temperature, then place in refrigerator to thoroughly chill. Once chilled, you can easily remove the pan sides.

16 servings, each: 343 cal, 29 g fat (17 g sat.), 13 g carb (5 g fiber), 7 g protein

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