Preheat oven to 350 degrees.
- 4 blocks of cream cheese (8 oz. each), softened
- 4 eggs
- 1 tsp. vanilla
- 1 1/2 cup sweetening material:
(for low carb, I use either 1 1/2 cup Splenda, or I mix half Splenda and half erythritol — using 3/4 cup of each)
(for non low carb, you could use 1 1/2 c. sugar. Suit yourself.)
Allow your cream cheese to soften. Beat your eggs with the sweetener/sugar and vanilla just until well-blended. Add the cream cheese. Beat with an electric mixer at medium speed until smooth. Pour into the springform pan. Bake at 350 degrees for approximately 40 minutes. Allow to cool. Remove the springform.
This cheesecake doesn’t have a crust. It was baked in a water bath, which made it creamy and rise more. To do a water bath, place your foil wrapped spring form plan into a deeper baking dish, then pour hot water into the deep pan on the outside of the springform pan. Get it deep enough so that it’s about the height of your batter. Be really careful putting the pan into the oven and taking it out.