Easy Sugar Free Cheesecake - cooking recipe

Ingredients

Crust
1 1/4 1 1/4 cups crumbled ginger snaps or 1 1/4 cups crumbled vanilla wafers
3 tablespoons melted butter
Filling
8 ounces cream cheese
16 ounces light cream cheese
1 cup Splenda granular
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 eggs
1/4 cup reduced-fat milk
Additions
1 -2 teaspoon lemon flavoring, for lemon cheesecake
1 to 2 teaspoon lemon, rind of, grated

Preparation

Preheat oven to 400\u00b0F In medium bowl, mix crust ingredients together and then press into a 10 inch spring form pan.
Bake in oven for 10 minutes and then remove and cool to room temperature.
Reset oven to 325\u00b0F
In large bowl, beat cream cheese, sugar substitute and flour together until well mixed and smooth.
Add vanilla (and lemon extract or peel if desired).
Mix.
Add one egg at a time, beating well after each addition.
Add milk and mix until smooth.
Pour filling over crust and bake 45-55 minutes or until slightly firm to the touch.
Turn off oven, open oven door slightly and allow to cool in oven (this helps prevent cracking).
After it had cooled for about 35- 40 minutes cover and refrigerate 4-6 hours.