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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sugar-Free Cheesecake

Source: dLife

A rich and creamy cheesecake with no sugar!

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	246.5

Total Carbs	3.3 g

Dietary Fiber	0.0 g

Sugars	0.6 g

Total Fat	22.7 g

Saturated Fat	13.8 g

Unsaturated Fat	1.0 g

Potassium	100.9 mg

Protein	7.2 g

Sodium	212.8 mg

Dietary Exchanges 22.7 Fat, 0.0 Fruits, 0.3 Meat, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Cheesecake 1.0
1 each grapeseed oil cooking spray 4.0
4 each eggs 2.0
2 each egg whites 0.5
0 1/2 cup SPLENDA® No Calorie Sweetener, granulated 1.0
1 tsp fresh lemon juice 1.0
1 pinch salt 3.0
3 cup cream cheese 0.5
0 1/2 tsp fresh lemon peel

Topping 0.3333
0.3333 cup sour cream 2.0
2 tbsp SPLENDA® No Calorie Sweetener, granulated 2.0
2 tsp vanilla extract

Directions

Cheesecake

Preheat oven to 400°F. Line the bottom of a 9" springform pan with baking paper. Lightly coat with grapeseed oil cooking spray.
Separate eggs. Reserve yolks.
In small bowl, beat egg whites and salt with electric mixer until stiff peaks form. Set aside.
In separate mixing bowl, beat Splenda® for Baking and egg yolks until thick. Add lemon juice.
With mixer on low-medium setting, beat in cream cheese, a little at a time, until incorporated and fluffy.
Add small amount of egg whites, plus grated lemon peel, if desired, and mix in gently.
Gently fold cream cheese mixture into remaining egg whites a little at a time, pulling egg whites up through cream cheese mixture.
Pour mixture into pan. Shake gently to level batter.
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