Sugar-Free Lemon Cheesecake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 24 |
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I try to eat as little sugar as possible, but being a cheesecake addict makes that hard. This is so creamy and flavorfull, you can't even tell it's made with splenda. Ingredients:
2 (8 ounce) packages cream cheese, softened |
1/2 cup splenda granular |
1/2 teaspoon lemon zest |
1 tablespoon fresh lemon juice |
1/2 teaspoon vanilla |
2 eggs |
1 graham cracker pie crust |
Directions:
1. Preheat oven to 350 degrees.
2. Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
3. Add eggs; mix just until blended.
4. Pour into crust.
5. Bake 40 minutes or until center is almost set.
6. Cool and refrigerate at least 4 hours.
7. Garnish with addition lemon yest if desired.
8. Store leftover cheesecake in refrigerator.
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