Nance, asked in the comments section for the recipe so I thought I'd take a picture of one I made last night and share here. Now this may look very plain and basic but it is actually very yum. Don't be afraid to try it if you don't like baked cheesecakes, as I didn't like them either, until now so you never know you may love these too!
The recipe is from the Low Carb Friends Forum, make sure to check that thread for the many variations, it is long but worth the read. Also, you're more then welcome to pop into our thread I made as well: Low Carb Cream Cheese Muffins (Cheesecakes)
Anyway here's the metric version:
Low Carb, Cream Cheese Muffins
500g cream cheese
1/2 cup splenda
2 large eggs
1/2 tsp vanilla
Cinnamon for dusting
Preheat oven to 180C
Soften cream cheese, add eggs, splenda and vanilla and beat until smooth. Pour into a greased 12 muffin pan (I use silicon patty cases). Sprinkle with cinnamon and wack in oven for 20 minutes then leave to cool in oven.
These are the counts for the metric version which uses a little extra cream cheese.
Total 25.2g carbs 48.9g protein 177.4g fat 1982 calories
Per muffin 2.1g carbs 4.1g protein 14.8g fat 165.2 calories
Now I make them a little different but I stick with the main theme as I find these are very satisfying as they are despite being so basic.
What I do is I add an extra egg, a couple of dollops of pure cream and 1 tsp of vanilla instead of half. I also cook them at 170C as I find they cook too fast at 180C. I don't have a problem with these sinking in the centre, just cracking.