Ingredients:
- 1 1/2 cups equal spoonful sugar substitute or 3/4 cup splenda sugar substitute, and 1/2 cup splenda sugar substitute for baking
Directions:
- Preheat oven to 350. Butter a 9” spring form pan and set aside.
- Using electric mixer, beat cream cheese well until smooth. Slowly beat in the sweetner. Add eggs, one at a time and beat well after each egg.
- Add remaining ingredients, scrape down the bowl and stir to combine.
- Pour cheesecake into prepared pan and smooth the top. Bake for 10 minutes. Turn heat down to 275 and bake for 1 hour, or until edges are lightly brown. Turn off the oven.
- Run a knife around the edge of the pan and return the pan to the oven to cool slowly.
- Don’t worry if the cake is a little wiggly, it will firm up.
- Cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.47 Kcal (1199 kJ) | ||
| Calories from fat | 246.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.4g | 42% | |
|---|---|---|---|
| Cholesterol | 145.14mg | 48% | |
| Sodium | 266.52mg | 11% | |
| Potassium | 161.33mg | 3% | |
| Total Carbs | 4.04g | 1% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 6.8g | 14% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 86.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 279.23 Kcal (1169 kJ) | ||
| Calories from fat | 240.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.71g | 42% | |
|---|---|---|---|
| Cholesterol | 141.47mg | 48% | |
| Sodium | 259.79mg | 11% | |
| Potassium | 157.25mg | 3% | |
| Total Carbs | 3.94g | 1% | |
| Sugars | 2.53g | 10% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 6.62g | 14% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 84.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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