This is for Pam Niblett from Comanche, Texas. She said she was trying to find a recipe for low carb cheesecake. I just happen to get this on another ezine the same evening so I figured I must be suppose to send it.
5 (8 oz.) pkgs. Philadelphia Cream cheese, softened 1-1/2 cup Splenda®<br>1 Tbsp. flour 1 Tbsp. vanilla extract 3 eggs 1 cup sour cream
Preheat oven to 350º F.<br>Mix the first three ingredients and then press into bottom of springform pan.
Mix cream cheese, Splenda, flour and vanilla with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in sour cream and pour over crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until the center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight.
Serves: 12 Carbs: 4 per serving.
I haven't tried this so can't guarantee this is what Pam is looking for. Hope it helps. Kathi