New York Cheesecake Sugar Free

Rich Dense Desert




⅓ C sour cream 1 tablespoon unsalted butter for pan. 5 tablespoon unsalted butter for crust 8 each graham crackers 1 tablespoon splenda 5 8oz. Phil Cream Cheese at room temp. 1½ cups splenda 2 teaspoon lemon juice 2 teaspoon vanilla extract 2 lg egg yolks 6 lg eggs

Nutritional information

No nutrition information available


For the Crust: Brush the bottom and sides of a 9" springform pan with ½ tb melted butter. Roughly break Graham Crackers in food processor & add 1 tb splenda, and process to a fine crumb. In a medium sized bowl add the fine crumbs & combine with 5 tb melted butter, and toss with fork until evenly moistened. Pour the mixture into sprinform pan, and using the bottom of a measuring cup, press evenly into the bottom of pan. Bake at 325 until fragrant and beginning to brown around the edges for about 13 minutes. For the filling: Increase oven temperature to 500. In standing mixer, beat the cream cheese at medium low to break up and slightly soften, about 1 minute. Scrape the beaters & side of bowl with rubber spatula. Add half of the Splenda until combined, about 1 minute. Scrape as above. Add the sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape the bowl. Add the remaining eggs, two at a time, beating thoroughly, about 1 minute after each addition. Scrape the bowl after each 2 eggs added. Brush the side of the sprinform pan with ½ tb melted butter. Place the sprinform pan on a cookie sheet, and put in the oven. Bake for 10 minutes, without opening the oven door reduce the temperature to 200 and continue to bake for approximately 30 minutes and an instant read thermometer registers 150, Transfer the springorm pan to a wire rack to cool for about 2½ to 3 hours. Run a paring knife between the cake and pan. Cover tightly with plastic wrap and refrigerate until cold, at least 3 hours or up to 4 days. To unmold, remove the sides of the pan, and slide a thin spatula between the bottom of the crust and pan, gently moving to a cake plate. Prior to serving let the cake stand at room temperature for 30 minutes, slice wedges with a sharp knife that is continually dipped in hot water.