Low-Fat Lemon Cheesecake
INGREDIENTS
- 3 Pkg Cream Cheese (8-oz) (light)
- 1 C Sour Cream (light)
- 1 1/2 C Sugar (substitute like Splenda)
- 3 Eggs
- 1 Lemon (large) (zest & juice)
- 1 T Vanilla (pure) (extract)
- A pinch of kosher salt
- 1 C Whipped cream topping (whipped)
- 1 or 2 Lemons for Garnish
DIRECTIONS
- 1. Pre-heat oven to 325°F.
- 2. Spray a 9-inch springform pan with cooking spray & set aside.
- 3. In the bowl of an electric mixer, cream together cream cheese & sour cream until
smooth, about 2 minutes. - 4.Gradually add sugar substitute & mix well.
- 5. Add eggs, one at a time, beating until each is fully incorporated.
- 6. Add lemon zest, juice, vanilla extract & salt & mix until just combined.
- 7. Pour into prepared pan & bake 1 hour to 1 hour 15 minutes or until center is almost
set but still slightly jiggly. - 8. Let it cool completely.
- 9. Transfer to refrigerator & let set overnight.
- 10. Serve slices with a dollop of whipped topping & additional lemon zest.
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