Ingredients Jump to Instructions ↓

  1. 5 packages 8 oz cream cheese

  2. 5 large eggs

  3. 18 packets artificial sweetener (I used splenda 3/4 cup)

  4. 1 1/2 tsp vanilla extract

  5. 1/2 cupheavy cream

Instructions Jump to Ingredients ↑

  1. This must be baked right.

  2. It also must be cooked thoroughly or the texture will not be right.

  3. Make sure that cream cheese and eggs are at room temperature (very important).

  4. Preheat oven to 350°F.

  5. Spray a springform pan with a non-stick spray.

  6. In a large bowl mix eggs, cream, sweetener, and extract.

  7. Add cream cheese in 2 oz chunks for easier beating.

  8. After all the lumps are gone pour into the pan and bake for 50 to 55 minutes.

  9. (Mine took 60).

  10. Refrigerate overnight for best results.

  11. You really must leave this in the fridge over night.

  12. Last night I made this and tasted it and I almost tossed it out.

  13. LOL This afternoon it was absolutely divine!

  14. It’s maybe a bit eggy though, so I’m thinking next time I’m going to use 4 eggs instead of 5.

  15. Topped with strawberries in a water/splenda syrup or with some sugar free syrup.


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