The Baked Cheesecake Recipe

[Pudding]

I have made this cheesecake a few times and can highly recommend it. Still getting it just perfect

3 x 8oz Cream cheese pkts (750g) (I use 2 full fat, 1 light)
3/4 cup Splenda
3 eggs
1 T fresh lemon juice
zest of 1 lemon (not a wax/sprayed lemon)
slightly less than 1/2 cup of melted butter - cooled
Optional crust of finely crushed raw cashews (enough to just cover base - trial and error on the amount)

Preheat oven to 400F or 200C
Beat together cream cheese and splenda till light and fluffy
Add eggs one at a time, beating well after each addition
Blend in lemon juice, lemon zest and cooled butter
Pour into 9inch (230cm) spring form pan (I line the base only with parchment paper)
If using base just layer finely crushed cashew evenly over base - then carefully pour mix over the cashews.
Bake 15-25 mins (depends on your over). I look to see if edges barely start to brown and the top barely starts to crack. Cool on bench. Refrigerate at least 12 hours - in fact the longer in the fridge the better. Nice served with mango slices and passionfruit.
May need to run inside edge with knife to release before removing pan surround. The cashew base is not thick nor really solid but just right if you want a base - I prefer it without.

For those interested - without base - per serving stats using all full fat cheese is 11g protein, 5g carb, 44g fat