Source: dLife

A smooth and rich, low carb cheesecake topped with sliced strawberries.

Servings

1 pinch salt
1 grapeseed oil cooking spray
4 eggs , separated
2 egg whites
1 tsp fresh lemon juice
3 cup cream cheese
19 fresh large strawberries , sliced
0.5 cup SPLENDA® No Calorie Sweetener, granulated

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 and the egg yolks until thick. Add lemon juice. Next, with the mixer on a low-medium setting, beat in the ricotta cheese, a little at a time, until incorporated and fluffy.
4 Add a small amount of the egg whites, and mix in gently. Next, gently fold the ricotta cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make it level.
5 Bake 10 minutes at 400 degrees F. Reduce temperature to 300 degrees F and bake another 40 minutes.
6 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. Serve.