Light And Easy Cheesecake
- 2 (8-oz. pkgs. Neufchatel at room temperature,
- 3 large eggs at room temperature,
- Scant 1/3 cup Splenda for baking,
- Zest of a lemon or lime,
- 1 teaspoon vanilla extract -
- Topping:
- 1 cup light-sour cream,
- 1-1/2 tablespoons Splenda for baking,
- 1 teaspoon vanilla
- Beat softened cream cheese, eggs, 1/3 cup Splenda, lemon zest, and 1 teaspoon vanilla extract until smooth, thick and lemon colored. Pour into a greased 9-inch glass pie plate. Bake at 350 degrees for 25 minutes. Cool for 20 minutes.
- Meanwhile, mix sour cream, remaining Splenda and vanilla thoroughly. Pour topping over cake. Bake another 10 minutes. Cool and chill thoroughly. Serve with fresh strawberries or fruit in season. Serves 6-8.
eggs, splenda, lemon, vanilla, topping, lightsour cream, splenda, vanilla
Taken from www.epicurious.com/recipes/member/views/light-and-easy-cheesecake-1221130 (may not work)