Basque Cheesecake

Instructions

1. Preheat oven to 400°F (204°C) .
2. Cover a cheesecake pan with parchment paper. (The easiest way to do this is to crumple the parchment paper up in your hands, so it becomes softer and pliable. Then fit it into the 9-inch cheesecake pan).
3. In a large bowl, beat cream cheese until smooth and creamy, about 2 minutes. Add Splenda Sugar Blend and yogurt and blend again.
4. In a separate small bowl, whisk together flour with ½ cup (118.3 mL) of whipping cream until smooth, then stir in the rest of the whipping cream. Add the whipping cream mixture to the cream cheese mixture while continuing to beat. With the mixture on low, beat in eggs, one at a time, until fully incorporated, scraping down the sides of the bowl as you go. Beat in the vanilla.
5. Pour into the cheesecake pan, smoothing mixture out on top.
6. Place cake in the center of the oven and bake for about 50 minutes. Cheesecake will get dark brown on top, indicating its caramelization. When it’s done, it should still jiggle in the middle just a bit; but the top will have formed the brown crust. Remove the cheesecake and set in on the counter for 30 minutes to cool down (it will collapse in the middle a bit as it cools).
7. Immediately place it in the refrigerator for 4 hours to finish cooling after that, and to stop any further cooking so the cheesecake can stay creamy in the middle.
8. Remove cheesecake from the refrigerator, carefully peel away parchment paper, slice and serve!