SPLENDA CHEESECAKE RECIPE - (5/5)

Steps:

• For best results, allow the cream cheese and eggs to come to room temperature before cooking. Never run the mixer above the lowest speed or air bubbles will form and bad things will happen to your cake. To keep your springform dry during baking, wrap the outside in heavy duty foil, being careful not to pierce the foil on the clamp. Crust: Process the graham crackers and sugar in a food processor until crackers are finely ground. Add the melted butter and pulse until incorporated. Lightly coat a 10 inch springform pan with softened butter and line with parchment paper. Press the graham cracker crust into the bottom of the pan, use a flat bottomed water glass to "tamp" the crust evenly. Bake in a 350 degree oven for approximately 12 minutes, or until lightly golden brown. Remove from oven and allow to cool completely. Cake: Sift together the Splenda and cornstarch. In the bowl of an electric mixer, cream together the Splenda mixture and cream cheese. Using the paddle attachment, beat at slow speed until smooth. tip: I loosely drape a damp dish towel around the top of the bowl/stand mixer before starting the mixer for the first time. This keeps the cloud of corn starch from settling over that corner of the kitchen. Once the first incorporation is complete, this is no longer necessary. Combine the eggs, egg yolks, lemon zest and lemon extract in a separate bowl and add 1/4 of mixture at a time into the cream cheese mixture. Allow the egg to fully incorporate before adding the next and scrape down the bowl between additions. Add the heavy cream and scrape the bowl, as necessary. Add the mixture into the cooled crust and bake, in a water bath, at 300 degrees until the center is just set, 60 to 90 minutes. If the cake is overcooked, it will crack when cooled. Refrigerate the cake overnight before attempting to release the springform pan.