Sugar-Free Cheesecake from dLife.com

Cheesecake
1grapeseed oil cooking spray
4eggs , separated
2egg whites
1/2cup SPLENDA® No Calorie Sweetener, granulated
1tsp fresh lemon juice
1pinch salt
3cup Cream Cheese, light, classic (or ricotta, drained)
1/2tsp fresh lemon peel , grated (optional)

Topping
1/3cup sour cream
2tbsp SPLENDA® No Calorie Sweetener, granulated
2tsp vanilla extract



Directions

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 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. 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.

Comments:
We did this on New Years and loved it! We just put some frozen fruit on top to help flavor it.