Basic Cheesecake

• 8 ounces fat free cream cheese
• 12 lb soft tofu
• 12 cup egg substitute
• 6 teaspoons artificial sweetener (6 packets splenda or sweet n low)
• 12 teaspoon vanilla
• 14 teaspoon almond extract
• 6 tablespoons egg white substitute
• 14 teaspoon cream of tartar
• butter-flavored cooking spray

1. Preheat oven to 350.
2. In a large bowl, using an electric mixer, beat together cream cheese, tofu, egg substitute, sweetener, vanilla, and almond extract until smooth and creamy.
3. In a small bowl, using an electric mixer, whip egg white substitute with cream of tartar until it forms stiff peaks.
4. Gently fold whipped egg whites into cream cheese mixture.
5. Coat a 8-inch square cake pan with cooking spray and pour in batter.
6. Place cake pan into a baking pan and pour hot water into baking pan until it reaches halfway up the sides of the cake pan.
7. Place in oven and bake for 30 minutes.
8. Let cool, then refrigerate for at least 4 hours.

cream cheese, tofu, egg substitute, packets splenda, vanilla, almond, egg white substitute, cream of tartar, butter

Taken from www.food.com/recipe/basic-cheesecake-329894 (may not work)