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New York Cheesecake I
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32 ounces cream cheese
2 cups sour cream
1-1/2 cups Splenda
1 teaspoon vanilla extract
5 eggs
Bring all ingredients to room temperature. Oil the bottom of a
springform pan. Combine cream cheese, sour cream, sugar and vanilla in mixerbowl; beat until smooth. Beat in eggs 1 at a time. Spoon into
prepared springform pan; place in a preheated 375 oven for 1 hour. When doneturn off oven and crack the door and allow the cake to cool for about 3hours before removing (this is the secret to prevent
cheesecake from cracking). Remove from the oven and chill overnight.
NOTES: Real New York Cheesecake does not have a graham cracker crust.
84 total carbs in this recipe
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