I wanted to find a pudding recipe I could make for my husband while he is dieting. I found this recipe and it is absolutely delicious so I thought I would share. It isn’t the most beautiful pudding but it does taste really good (diet or no diet!!!)
Butter for the pan
900g cream cheese (room temperature)
1 1/2 cups Equal Spoonful (or Splenda)
4 large eggs (room temperature)
zest of 1 lemon, optional
zest of 1 orange, optional
2 tablespoons of double cream
1 teaspoon of pure vanilla extract
protein: 8.2g fat: 28g carbs: 4g
Preheat oven to 180C and butter Springform pan.
Beat cream cheese well with electric mixer until smooth. Slowly beat in sweetener. Add eggs one at a time and beat well. Add remaining ingredients. Pour batter into prepared pan and smooth top. Bake for 10 minutes. Turn heat down to 140C and bake for 1 hour. Turn off oven and run knife around edge of pan and return to oven to cool slowly. Cover with cling film and refrigerate overnight up to 3 days.
Now I think that my cheesecake cracked because the oven was too hot but mine is a fan oven so I need to turn my oven down a little bit more . It didn’t affect the taste at all, just didn’t look as professional!