- 12
Ingredients
- grapeseed oil cooking spray
- 4 eggs , separated
- 2 egg whites
- 1/2 cup SPLENDA® No Calorie Sweetener, granulated
- 1 tsp fresh lemon juice
- 1 pinch salt
- 3 cup Cream Cheese, light, classic (or ricotta, drained)
- 1/2 tsp fresh lemon peel , grated (optional)
- 1/3 cup sour cream
- 2 tbsp SPLENDA® No Calorie Sweetener, granulated
- 2 tsp vanilla extract
Preparation
Step 1
Directions
Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper or grease with butter. Spray just a bit with grapeseed oil cooking spray.*
Separate eggs, and beat egg whites with salt until stiff.
Beat together Splenda for Baking and the egg yolks until thick. Add lemon juice. Next, with the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
Add a small amount of the egg whites, plus grated lemon peel if desired, and mix in gently. Next, gently fold the cream cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make it level.
Whisk together topping ingredients. Spread on top of the cheesecake.
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