• 4c42ea3713eb13504b60319e8073cf34

Rich And Creamy Cheesecake

Who says you can't have your cake and eat it too? Whether in a pan or small jars, this cheesecake is so rich and decadent, you won't feel like you are missing out on a thing when it's dessert time!

Prep
Cook
Serves 8people
Ingredients
4-8
oz packages of cream cheese, room temperature
1
cup of heavy cream
3
eggs
2
tbsp butter
3/4
cup *Splenda
1/2
tsp of almond extract
for ganache
4
oz unsweetened baking chocolate
1/2
cup heavy cream
1
tsp vanilla
2/3
cup *Splenda
Directions
1.
Set oven to 325 degrees.
2.
Beat cream cheese in bowl until smooth. Add eggs one at a time mixing slowly after each addition.
3.
Add *Splenda and almond extract. Beat until smooth. Add 1/2 cup of the heavy cream.
4.
Pour batter into a sprayed 9 or 10 inch spring form pan. Bake one hour and fifteen minutes or until middle is set. Middle should still be a little loose. (I like to lay a piece of foil over the top of the cheesecake to prevent too much browning while baking. Don't fasten it down, just lay on top.)
5.
Cool on wire rack and then refrigerate for at least 4 hours.or over night.
6.
For Ganache:
7.
Place cream, butter and chocolate in small pan. Heat to a simmer. Whisk to combine chocolate with cream and butter. Remove from heat. Stir in vanilla and *Splenda making sure to mix well. Cool for ten minutes. Now you can either pour over cheesecake right in the pan or scoop the cheesecake into small jars and add ganache at this point and put a couple of sliced strawberries on top of the ganache.

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