Low Carb Basic Cheesecake

This is a basic cheesecake recipe I discovered a couple years ago when we were following a lo carb lifestyle. We are attempting to get back into it now, so I'm posting my favorites to bee able to keep track of them. I like to add a little more lemon or even substitute another flavor to add different variety of tastes. You can use regular cream cheese, but I prefer to try and lower the fat content as well . The taste will vary depending upon the sugar substitute you use. I prefer splenda as others can leave a bitter taste. It's really important to handle the batter very gently or it will crack on the top.

• Ready In: 2 hrs 15 mins
• Serves: 6-8

Ingredients

• 32  ounces  neufchatel cheese, room temperature
• 1  cup Splenda granular or 1  cup  other sugar substitute
• 2  teaspoons vanilla, abstract
• 1 -2  teaspoon lemon juice (add more for a more lemon taste)
• 4  large eggs, plus
• 1  egg yolk
• 3  tablespoons sour cream

Directions

1. Combine Neufchatel Cheese and Splenda and blend slow to medium speed, scraping sides of bowl, with an electric mixer.
2. Add all remaining ingredients, except eggs, blending until smooth and no lumps.
3. Add eggs and extra yoke one at a time blending very slowly just until incorporated into batter. This is where you want to make sure you don't over blend.
4. Cover outside of a nonstick 9" spring form pan with foil creating a water tight barrier and pour in mixture. Place the spring form pan into a larger pan and fill with water half the depth of spring form to create a water bath.
5. Place water bath and cheesecake batter in preheated 300 degree oven for 1 hour. Reduce heat to 200 degrees and bake 1 more hour.
6. Turn off oven and leave cheesecake in oven until completely cool. It's okay to leave it for several hours. Once cool, remove spring form pan, cover with foil and refrigerate.