Baked Cheesecake
	450 g    Soft cream cheese   3   eggs   250 ml    crème fraichè or sour cream   8 Tbs    Sugar substitute     scraped seeds from half a vanilla pod     1 Bring cream cheese to room temperature. Place all ingredients in a blender or food processor and blend for 15 mins. Pour the mixture into a 23cm springform tin, then enclose the bottom and sides of the tin in a single piece of alfoil to prevent leaking. 2 Place the springform tin in a roasting tin of hot water in the oven. If the water evaporates add more hot water as needed. Bake for 1 hour, then turn off the oven and leave for 1 hour before serving   Servings: 12    Recipe Type Dessert, Low Carb   Copyright © 2006, The Gourmet Saint