Source: dLife

A rich and creamy cheesecake with no sugar!

Servings

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

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

Cheesecake
1 Preheat oven to 400°F. Line the bottom of a 9" springform pan with baking paper. Lightly coat with grapeseed oil cooking spray.
2 Separate eggs. Reserve yolks.
3 In small bowl, beat egg whites and salt with electric mixer until stiff peaks form. Set aside.
4 In separate mixing bowl, beat Splenda® for Baking and egg yolks until thick. Add lemon juice.
5 With mixer on low-medium setting, beat in cream cheese, a little at a time, until incorporated and fluffy.
6 Add small amount of egg whites, plus grated lemon peel, if desired, and mix in gently.
7 Gently fold cream cheese mixture into remaining egg whites a little at a time, pulling egg whites up through cream cheese mixture.
8 Pour mixture into pan. Shake gently to level batter.
9 Bake 10 minutes at 400°F. Reduce temperature to 300°F and bake for another 40 minutes. When top of cake is set, turn off oven and keep oven door closed. Allow to cool for another hour in oven. Remove and continue to cool on a wire rack.
Topping
1 In small bowl, whisk all ingredients for topping. Spread on top of cheesecake when completely cooled.

Garnish with berries. Almond extract may be substituted for vanilla in topping and garnish with toasted, slivered almonds. Cooling slowly in the oven helps prevent top of cake from developing deep cracks.