With electric mixer, combine cream cheese & sweetener (I use 1 1/4 cups erythritol granules because they taste exactly like sugar, but splenda works well too, just a cup if using Splenda), with mixer at slow to medium speed, scraping sides often. Add all ingredients except eggs and mix completely with no lumps. Add the eggs and yolk, one at a time beating very slowly. Mix only until eggs are incorporated--do not overmix or you''ll get cracks in your cheesecake.
2
Pour the mixture into a springform pan. I make a crust for this cheesecake out of sugarfree almond cookies--blend in a food processor until fine crumbs-measure one cup, add a tsp of cinnamon and 1/3 cup of butter & process, press onto bottom & sides of pan. Chill until filling is complete. Add up your carbs & divide by number of servings for carb content, then add to total.
3
Place the pan on a very large piece of aluminum foil and fold the foil up around the pan to create a waterproof seal around the cheesecake. Place the cheesecake pan into a larger pan and fill the larger pan halfway full with water. Place the waterbath pan with the springform pan in a preheated 300 degree oven and bake one hour. Turn oven to 200 degrees and bake another full hour. Turn oven off and leave cheesecake to cool inside for several hours before placing in the refrigerator to chill.
4
When chilled, run a sharp knife around the sides of the cheesecake to loosen before releasing the latch to remove the side of the pan. Divide into 12 pieces or more to save carbs per serving.
