Here's my recipe for cheesecake, it's really rich so a small piece is plenty.


16 oz. Cream Cheese
16 oz. Mascarpone Cheese
1 c. Erythritol*
1 tsp. Liquid Splenda*
1/2 tsp. Vanilla Extra
1 tsp. Lemon Juice
3 Tbls. Sour Cream
4 Eggs
1 Egg Yolk

*You can use 1 c. splenda instead of the erythritol and liquid splenda. Remember to add in extra carbs.

Bring cheeses and eggs to room temperature. Using a mixer on slow speed whip the cream and mascarpone cheeses with erythritol and liquid splenda until smooth, scraping the sides ofter. Add vanilla, lemon juice and blend. Add eggs and egg yolk one at a time mixing between until combined. Mix in sour cream.

Line a springform pan with parchment paper. Take the two pieces apart, lay a square of parchment paper over bottom, reconnect the pieces and cut off excess paper. Take two pieces of foil and make a t shape. Place the pan in the center and fold up the sides to make a waterproof seal. Pour the cheesecake batter into the pan. Place a shallow pan in the oven and put the cheesecake in the center. Fill the pan with water about half way. Bake at 300 dregrees for one hour, lower temp to 200 and bake another hour. Turn off oven at let sit until completely cooled (overnight if you want). Refridgerate until firm. Makes 12 servings.

Per Slice:

Calories - 330
Carbs - 3g
Protein - 7.5g
Fat - 32g

Enjoy!!