Ingredients
- 12 ounces cream cheese, softened
- 3 eggs
- 1/2 cup heavy cream
- 1/2-3/4 cup Da Vinci sugar free syrup, vanilla flavor
- 1 teaspoon vanilla
Directions
- Beat the cream cheese until fluffy. Beat in the eggs, then the remaining ingredients until well blended. Pour into a buttered 8x8" baking pan.
- Bake 350º 50-60 minutes until a knife inserted in the center comes out clean and the cheesecake is golden brown on top. Cool completely before cutting; chill well before serving.
- Top with low carb sweetened raspberries as shown in the photo. Freezing not recommended.