Preheat oven to 450 degrees.
Spray a springform pan with nonstick vegetable oil cooking spray.
In a shallow roasting pan big enough to fit the cake pan, pour in about 1 inch water and place on the center oven rack to preheat.
In a large mixing bowl, beat the cream cheese, ricotta, sour cream, and Splenda® just until blended. In a separate bowl, whisk the cream, vanilla, lemon juice, and egg whites until blended. Blend the egg mixture into the cream cheese mixture. Pour the batter into the greased springform pan.
Place the pan into the heated water bath. Bake 15 minutes, then lower temperature to 275 degrees. Continue baking 1 and 1/2 hours. Turn the oven off when done and leave the cake in the oven to cool 3 more hours.
Remove the cake and refrigerate before serving.
Serves 12
100 calories per serving

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	186.16 Kcal (779 kJ)
Calories from fat	120.93 Kcal
		% Daily Value*
Total Fat	13.44g	21%
Cholesterol	47.85mg	16%
Sodium	314.3mg	13%
Potassium	208.99mg	4%
Total Carbs	6.26g	2%
Sugars	3.72g	15%
Protein	9.02g	18%
Vitamin C	0.6mg	1%
Calcium	142.6mg	14%

Amount Per 100 g
Calories	176.64 Kcal (740 kJ)
Calories from fat	114.75 Kcal
		% Daily Value*
Total Fat	12.75g	21%
Cholesterol	45.41mg	16%
Sodium	298.24mg	13%
Potassium	198.31mg	4%
Total Carbs	5.94g	2%
Sugars	3.53g	15%
Protein	8.56g	18%
Vitamin C	0.6mg	1%
Calcium	135.4mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.