Baked Cheesecake
Cake:
500g Philadelphia Cream Cheese
2/3 cup Splenda “granules”
1 tsp vanilla essence
1 tab lemon juice
4 eggs
Topping:
500ml carton sour cream
1/2 tsp vanilla essence
3 tsp lemon juice
1 tab Splenda
Nutmeg for sprinkling
1. Preheat oven to 180c.
2. Line base of a 20cm round baking tin with baking paper.
3. Use electric beaters to beat cream cheese until it is smooth. Add sugar, essence, lemon juice, and 1 egg until smooth. Add the rest of the eggs 1 at a time, beating well after each addition.
4. Pour mix into prepared tin, bake 30 minutes or until the cake is just firm to touch.
5. Remove from oven.
6. Combine topping ingredients (excluding the nutmeg) in a bowl and spread over top of cake. Sprinkle with nutmeg. Return to oven for a further 10 minutes.
7. Turn off oven, open the door and let the cake cook for about an hour. Remove from the oven, leave cake on the bench for about half an hour then gently turn out onto a plate and refrigerate.