Lemon or Orange Cheesecake
1 pound of cream cheese (softened)
1 cup of cream
1/2 - 2/3 cup of Splenda (depends on how sweet you want it)
4 tablespoons of vanilla
1/4 teaspoon of salt
Zest of one orange OR one lemon (I’ve made it both way — excellent either way)
Preheat oven to 350 degrees. Mix all ingredients together with a mixer until completely smooth. Pour into a 10-inch pie plate (preferably glass). Bake at 350 for 25 minutes. Then turn heat down to 300 degrees and bake for 15 – 20 minutes more or until a knife inserted in the center comes out clean. What I like to do is turn the oven off completely for the last five minutes, and leave the cake inside. Then take the cheesecake out and leave on counter until room temperature.
Then chill. Serves 8. 4.75 grams per slices. Unbelievably yummy!
Instead of orange or lemon — use zest plus juice of one lime.
Instead of orange or lemon — use 2 teaspoons of almond extract (makes it taste like marzipan)
For a topping, you can take 1 cup of strawberries, some equal (1 or 2 packages) or Splenda (a spoonful or two) and half a cup of sour cream — mix together — serve slices of cake with a little bit of the strawberry-sour cream mixture on top.
Also very good — but I think the cake is delicious without it (if you do add strawberries and sour cream, calculate the additional carbohydrates).