1 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 (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
1 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.*
2 Separate eggs, and beat egg whites with salt until stiff.
3 In a separate mixing bowl, 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.
4 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 a little at a time, pulling the egg whites up through the cream cheese mixture. Pour mixture into pan. Give a little shake to make it level.
5 Bake for 10 minutes at 400 degrees F; reduce temperature to 300 degrees F and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven.** Remove and continue to cool on a wire rack.
6 Whisk together remaining ingredients (sour cream, Splenda, and vanilla) . Spread on top of the cheesecake.
Garnish with berries if you like. Or, if you prefer, use almond extract instead of vanilla in the topping, and garnish with toasted, slivered almonds.
- If you’re making this for someone with celiac disease, be sure to double-check all the ingredients labels on the products you use. Sometimes “light” versions of dairy products contain added fillers that may have traces of gluten.
** Allowing to cool slowly in the oven helps prevent the top of the cake from developing deep cracks.