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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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this came from Mr. Food's quick and easy diabetic cooking Ingredients:
2 (8 ounce) packages reduced-fat cream cheese, softened |
1/2 cup sugar, plus |
1 tablespoon sugar |
3 eggs |
1 teaspoon vanilla extract, divided |
1/2 teaspoon fresh lemon juice, divided |
1 cup low-fat sour cream |
Directions:
1. Preheat the oven to 325 degrees, coat an 8 inch square baking dish with nonstick cooking spray.
2. In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined.
3. Spoon mixture into the baking dish and bake for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven.
4. Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for 10 minutes.
5. Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.
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