- Prep Time : 15 min
- Cook Time : 1 hour
- Ready Time : 1 hour, 15 min
- 3 (8-ounce) packages light cream cheese
- 1 cup light sour cream
- 1 1/2 cups sugar substitute, such as Splenda
- 3 eggs
- 1 large lemon, zest and juice
- 1 tablespoon pure vanilla extract
- Pinch kosher salt
- 1 cup light whipped cream topping
- 1 to 2 lemons for garnish
Preheat oven to 325°F. Spray a 9-inch springform pan with cooking spray and set aside.
In the bowl of an electric mixer, cream together cream cheese and sour cream until smooth, about 2 minutes. Gradually add sugar substitute and mix well. Add eggs, one at a time, beating until each is fully incorporated. Add lemon zest, juice, vanilla extract, and salt and mix until just combined. Pour into prepared pan and bake 1 hour to 1 hour 15 minutes or until center is almost set but still slightly jiggly. Let cool completely. Transfer to refrigerator and let set overnight.
Serve slices with a dollop of whipped topping and additional lemon zest.
Servings Per Recipe: 10
Amount Per Serving
- Calories: 196
- Total Fat: 13.7g
- Cholesterol: 91mg
- Sodium: 373mg
- Total Carbs: 14g
- Dietary Fiber: 7.4g
- Protein: 9.7g
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