Ultimate Cheesecake, Low Carb

1. 1

   Spray bottom and sides of pan.

2. 2

   I use a glass pie dish but if you have a springform pan, use it.

3. 3

   Preheat oven to 350.

4. 4

   Finely chop the nuts and spread on bottom of pan.

5. 5

   In a large mixing bowl using a hand mixer, blend 3 packages of softened cheese until creamy.

6. 6

   Add the splenda and blend.

7. 7

   Blend in the 4 eggs and vanilla extract.

8. 8

   Blend in 1/4 cup whipping cream until 'batter' is creamy and fluffy.

9. 9

   Spread the batter over the nuts in the pan.

10. 10

    Place a pan of water in the oven, under the cheesecake during cooking time.

11. 11

    OR if you have a large enough pan of water, submerge the cheesecake pan into the water so the water level is about 1/2 way up the sides of the pan.

12. 12

    Bake at 350 for 45 minutes.

13. 13

    After cheesecake has cooled make the topping:

14. 14

    In a medium bowl using a hand mixer, beat the whipping cream and splenda for about 3 minutes until very fluffy.

15. 15

    Serve chilled with a dollop of whipped cream.

16. 16

    It's okay to add a sliced strawberry of 6 or 8 blueberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.