Serves 12

Butter for the pan
2 pounds of cream cheese (room temperature)
1 1/2 cups Equal Spoonful (or Splenda)
4 large eggs (room temperature)
zest of 1 lemon, minced, optional
zest of 1 orage, minced, optional
2 tablespoons of heavy cream
1 teaspoon of pure vanilla extract

protein: 8.2g fat: 28g carbs: 4g

Preheat oven to 350 and butter a 9 inch springform pan.
Beat cream cheese well with electric mixer until smooth. Slowly beat in sweetener. Add eggs one at a time and beat well. Add remaining ingredients. Pour batter into prepared pan and smooth top. Bake for 10 minutes. Turn heat down to 275 and bake for 1 hour. Turn off oven and run knife around edge of pan and return to oven to cool slowly. Cover with plastic wrap and refrigerate overnight up to 3 days.