LEMON CHEESECAKE

LILAH'S LEMON CHEESECAKE
1 pound cream cheese, softened
1/2 cup granular Splenda or equivalent liquid Splenda
4 eggs
2 teaspoons vanilla
1/4 teaspoon salt
1 teaspoon lemon zest, about 1 lemon
1 cup heavy cream

Beat the cream cheese until creamy. Beat in the Splenda, then the eggs, one at a time. Beat in the vanilla, salt and lemon zest. Stir in the cream. The mixture will be very thin. Pour into a large glass pie plate. Bake at 350?for 25 minutes, then turn the oven down to 300?and bake another 20 minutes or until done in the center. Mine took quite a bit longer than this; maybe another 15-20 minutes. Cool to room temperature, then chill.

Makes 8 servings
Can be frozen

With granular Splenda:
Per serving: 342 Calories; 33g Fat; 8g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 336 Calories; 33g Fat; 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

This cheescake is ok, but I've since made much better ones. I don't think this was quite sweet enough and was a little dry.

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