Ingredients

4 lb. Cream Cheese, softened

2 cup Splenda®

2 tsp. Vanilla

2 tsp. Lemon Extract

5 Jumbo Eggs

Preparation

Preheat the oven to 350°F. Butter a 9-1/2" x 3" springform pan. Line the bottom with parchment paper.

In the bowl of a heavy-duty mixer, beat the Cream Cheese, Splenda®, and Vanilla on low speed just until well-blended. Add the Eggs, one-at-a-time, mixing on medium speed just until blended. Scrape-down the bowl after each addition. Pour into prepared pan.

Bake until the center is almost set, about 50-60 minutes. Allow to cool to room temperature. Cover and refrigerate a minimum of 8 hours or overnight.

FLAVORING OPTIONS

  1. Amaretto: Eliminate the Lemon Extract from the Recipe above. Combine 2 ounces of Ameretto Liquor with 1 Tablespoon of Cornstarch. Add to the mixture after beating in the Eggs.

  2. Irish Cream: Eliminate the Lemon Extract from the Recipe above. Combine 2 ounces of Irish Cream Liquor with 1 Tablespoon of Cornstarch. Add to the mixture after beating in the Eggs.

  3. Cappachino: Eliminate the Lemon Extract from the Recipe above. Combine 2 ounces of Kahlua Liquor, 1 Tablespoon of Espresso Powder, and with 1-1/2 Tablespoon of Cornstarch. Add to the mixture after beating in the Eggs.

  4. Chocolate: Eliminate the Lemon Extract from the Recipe above. After adding the Eggs, add 8 oz. of melted Bittersweet (or Semisweet) Chocolate and 1/4 cup Sour Cream.

  5. Hazelnut: Eliminate the Lemon Extract in the Recipe above. After adding the Eggs, add 2 ounces Frangelico Liquor, 1 Tablespoon of Cornstarch, and 1 cup of finely chopped Hazelnuts.