No Crust Cheesecake - Sugar Free

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 tablespoon butter, for greasing
• 2 lbs cream cheese, at room temperature
• 1 cup sugar substitute
• 4 eggs, at room temperature
• 1/4 teaspoon orange extract
• 1/4 teaspoon lemon extract
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract

Recipe

• 1 preheat oven to 350. butter the bottom and sides of a 9-inch spring-form pan and set aside.
• 2 using an electric mixer, beat the cream cheese on medium speed until it's very smooth. slowly beat in the sweetner 1 tablespoon at a time. then, add the eggs 1 at a time, beating well after each addition. add the remaining ingredients, scrape down the bowl, and stir to combine.
• 3 pour the cheesecake batter into the prepared spring-form pan and smooth the top with a rubber spatula. bake for 10 minutes. turn down the heat to 275 and bake for approximately 1 hour, or until the edges are lightly browned (the cheesecake may be cracked on top). turn off the oven.
• 4 remove the cheesecake from the oven, run a thin bladed knife around the edge of the pan, and return the pan to the oven to cool slowly. if the center of the cheesecake still looks a little undercooked, it will firm up in the oven as it slowly cooks.
• 5 cover the cooled cheesecake with the plastic wrap and refrigerate overnight, or up to 3 days. to serve, run a knife around the edges again and remove the sides of the springform pan.