To start, I preheated my oven to 325 and lined the bottom of the spring-form pan with parchment paper, since this cheesecake doesn't have a crust. Now, you'll need:
- 3 - 8 oz pkg cream cheese, softened
- 1 1/3 cups Splenda
- 4 eggs, room temperature
- 1/4 cup sour cream
- 1 tsp vanilla
- 1 tsp lemon juice
The verdict: Not too shabby. I think next time I might go halvsies and use part Splenda baking mix, which is partially sugar. The consistency was pretty much perfect - a nice, firm cake (even though on the thin side) and little to no aftertaste from the artificial sweetener. I was hoping for the nice, smooth, browned top, but mine cracked a bit even though I resisted opening the oven door during baking.
I will warn you that if you use any other kind of fake-sugar besides Splenda, it supposedly comes out pretty gnarly. We don't have any on hand, but some raspberries could really jazz this up and make up for a bit of what it's lacking in taste.