Recipe Name Low Carb No Crust Cheesecake Submitted by so12monc Recipe Description Low Carb Cheesecake without the crust Quantity 0 Quantity Unit Prep Time (minutes) 1440 Cook Time (minutes) 75 Ready In (minutes) 1515

Ingredients Amount Measure Ingredient 24 ounces cream cheese 64 teaspoons Erythritol 3 tablespoons Cornstarch 1 tablespoon Pure vanilla extract 2 extra large eggs 2/3 cup, fluid (yields 2 cups whipped) heavy cream Steps Sequence Step 1 Preheat the oven to 350 F and generously butter the bottom and sides of one 9 inch spring-form pan. Wrap the outside of the spring-form pan with foil, covering the bottom and extending all the way up the sides. 2 Put one package of cream cheese, 1/3 cup of Truvia and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase speed to medium and beat in the remaining 1 cup Truvia, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until completely blended. Be careful not to over mix! 3 Gently spoon the batter into the foil-wrapped spring-form pan and place it in a large shallow pan, adding hot water to come about 1 inch up the sides of the spring-form pan. Bake at 350 degrees until the edges are light golden brown and the top is slightly golden tan, about 1.5 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until completely cold, about 4 hours.