Relief's Mile High Cheescake

This recipe is based on a recipe from the Cooks Illustrated Cookbook and the cooking instructions are similar to theirs My tweaks and suggestions follow.
9 inch springform Pan
oven at 500º F



filling
40 ounces cream cheese cut into chunks and at room temp (five 8 oz pkgs)
1 cup sour cream
3/4 cup xylitol or erythritol
18 drops sweetzfree ( 3/4 cup equivalent)
2 Tablespoons lemon juice
2 tsp vanilla
2 large egg yolks plus six large eggs


beat together at low speed: cream cheese, sour cream, sweetener, vanilla, add eggs one at a time beating well after each . Bake at 500 for 10 min and then turn oven down to 200 for an additional hour and a half or till temp in the middle of the cake is between 150 and 160 degrees-- 155 is ideal.

cool at room temp then chill 8 hours.

Now, with my oven and up at this altitude here in Denver, this temp is too high. I set my oven to 400 then bake it for 5 min and turn it down to the 200 and it turns out perfect. If I do start at 500, it bakes way too quickly and gets too brown--as if my oven doesn't cool off fast enough or something. Anyway, you may have to experiment the first time or two with your oven to see what works.

Checking the temp of the cake with an instant read thermometer was an eyeopener-- the cake is much looser than I had thought it would be at that temp--almost still liquid-ey , but it is very smooth and creamy once it is cool.

I prefer to do this with no crust and save the carbs . But the following crust is delicious.

1 1/2 cups ground almonds ( almond flour)
2 T oat flour
1 T softened butter
3 packets splenda
1/2 tsp molasses
1/4 tsp salt
1 egg white

mix all together ( I generally use a food processor to do this) and press evenly into the bottom, and slightly up the sides, of the springform pan. ( maybe 1/2 inch up) I often line the bottom with parchment paper and spray with cooking spray before I put in the crust. Bake it for about 8 min at 350ºF