Low-carb Crustless Cheesecake

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package neufchatel cheese
• 3 eggs
• 1/2 tablespoon vanilla extract
• 12 (1 g) packets sugar substitute
• 1/8 cup almond liqueur
• 1 cup plain fat-free yogurt
• 1 teaspoon baking soda

Recipe

• 1 bring cheeses to room temperature.
• 2 preheat oven to 350°f.
• 3 in a food processor, blend all ingredients on high for 90 seconds to three minutes. eyeball the mixture to make sure there are no chunks of cheese. (the cookbook calls for a blender to be used for 15 minutes.).
• 4 the original recipe calls for the use of a springform pan; failing that, use an 8" x 8" metal pan (as you might use for cakes or brownies). in either case, the pan you use will have to be put in a larger pan or dish that will function as a bain-marie.
• 5 get some water on the boil.
• 6 place the baking pan into the dish/pan-cum-bain-marie without water and pour the cheesecake mixture into the baking pan.
• 7 add the hot/boiling water to the larger vessel.
• 8 place at or near the center rack.
• 9 bake for one hour.
• 10 turn off the oven and leave the cheesecake inside it for an hour more.