Low carb recipe for a rich and creamy cheese cake with no sugar! A guilt-free treat if ever there was one.
1 grapeseed oil cooking spray (or low fat alternative of your choice)
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
Preheat oven to 200 C. 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.
Bake for 10 minutes at 200 C; reduce temperature to 150 C 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.
Whisk together remaining ingredients (sour cream, Splenda, and vanilla) . Spread on top of the cheesecake.
Recipe courtesy of Dlife – For your diabetes life.