Low carb Cheesecake

My  Low-carb Version of Impossible Cheesecake

2 eggs
1/2 cup Carbquick
3/4 cup Splenda
16 oz. cream cheese, cut into cubes
2 tsp. vanilla
zest of one lemon

Place the ingredients in a blender and blend until smooth.  Pour into a baking dish which has been sprayed with Pam or some other spray release agent.  Bake in a 350 degree oven for 30 minutes.  The cheesecake should be slightly puffed and browned.  Do not overbake.

Make a topping of:

1 cup sour cream
2 tbsp. Splenda or Stevia
2 tsp. vanilla

Pour the topping over the still warm cheesecake.  Let cool and then place in refrigerator for an hour or more.

If you want an additional topping, consider Comstock no sugar added cherry pie filling, as it is low in carbohydrates.  You could also add a low sugar jam or even a layer of sugar free jello after the cheesecake has cooled down.  Naturally, you'd need to chill the cheesecake even more after pouring the jello on top.

One serving is one-tenth of the cake.  Each serving has about 3.2 carbs without additional topping beyond the sour cream topping.  Consider adding fresh berries to the cheesecake if you want something extra.  I added blackberries to mine.