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Preheat oven to 300.
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Blend the cream cheese and sweetener at slow to medium speed.
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Add the extract, lemon juice and sour cream.
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Mix until smooth (no lumps), then add the eggs and egg yolk, one at a time, beating very slowly.
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When eggs are incorporated, do not mix any more (over-beating the batter will cause the cheesecake to crack while baking).
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Always treat the batter gently.
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*Gentlystir blueberries in at this point if desired.
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Pour the mixture into a 9 inch springform pan.
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Any size pan will do, from 7.
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5 to 9.
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5 inches.
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An 8 inch pan will give a more dramatic presentation, if you like a tall cheesecake.
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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 Create a waterbath by placing the springform pan in an even larger pan and fill the larger pan halfway with water.
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Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
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Cook for 1 hour, then reduce heat to 200 degrees for 1 more hour.
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Turn oven off and leave cheesecake in until the oven is completely cool.
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The cheesecake can even be left in the oven overnight at this point.
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Cracks can also occur when a cheesecake cools too quickly.
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Place the cheesecake in the refrigerator for at least 12 hours before unmolding from the springform pan.
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Run a dull knife around the sides of the pan and then release the pan.
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Slice and enjoy!
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Try topping with fresh strawberries, blueberries, raspberries, etc.
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Note: This cheesecake freezes very well (whole or individual slices) when made with Splenda.
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Using DaVinci syrup is not recommended if you plan to freeze the cake.
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Not only can you create many different flavored cheesecakes by using DaVinci syrups (try vanilla, hazelnut, etc), but it cuts down the carbohydrate count a little.
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Also, this is a crustless cheesecake, but a wonderful nut crust that is lower in carbs than a traditional graham cracker crumb crust is an option.
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(see LowCarb Cheesecake Nut Crust, posted separately).
