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3 (8-oz.) packages cream cheese, softened
Preheat oven to 425°F. Grease bottom of spring form pan. Cut out piece of parchment/ wax paper/ or aluminum foil the size of the pan and put inside. Grease. Wrap 9" spring form pan in heavy duty aluminum foil. You will need a roasting pan large enough to hold the spring form pan. I use a large disposable aluminum roaster.
Beat cream cheese. Beat in the artificial sweetener. Add eggs, one at a time. Add sour cream and 1 to 2 tsp. vanilla. It is at this point that I add lemon juice and lemon and/or orange rind. It depends on your taste.
Pour mixture into prepared pan. Put pan in roaster. Fill roaster about 1/3 the way up the side with hot water.
Leave for 10 minutes at 425°F. Lower heat to 300°F. Bake for 1 hour. Turn oven off and let cool in oven for 1 to 2 hours. Remove from oven and water bath. Let cool completely. Chill.
To Serve: Remove sides of spring form pan. Put board over cake. Flip. Remove paper from bottom. Flip back.
Poster's Notes:
I have also added sugarless chocolate and swirled it through. If you want to make it all chocolate you can add cocoa powder but add an additional egg or some cream.
Posted by Jill David
Nutritional Info Per Serving: This cake is level one on Somersize and on the induction part of Atkins.
4 eggs
1 pint sour cream
Vanilla
15 to 18 packets of Equal and or Splenda (I use a combination)
Optional: lemon juice, lemon rind, orange rind
This can be served as is or garnished with berries.