Individual Low Carb Cheesecakes

• 2 (8 ounce) blocks reduced-fat cream cheese, at room temperature (8-ounces each)
• 1 14 cups artificial sweetener (for baking)
• 3 eggs, at room temperature
• 1 teaspoon vanilla
• 1 lemon, zest of, finely grated
• 1 cup sour cream, at room temperature

1. Preheat oven to 325F.
2. Beat cream cheese for 1 minute until smooth and free of any lumps.
3. Gradually incorporate sweetener and beat until creamy.
4. Add eggs, 1 at a time, until combined.
5. Mix in vanilla and lemon zest.
6. Blend in the sour cream.
7. Be careful not to over-beat the mixture, as it will incorporate too much air, causing the cakes to puff when baking, then fall and crack when cooling.
8. Line cupcake pan with foil (they come out much better than with paper) liners.
9. Fill cups with mixture.
10. Bake in preheated oven for 20 - 25 minutes.
11. Cheesecakes should still jiggle, they will firm up after they have been chilled.
12. Remove from baking pan, cover and refrigerate at least 4 hours before serving.

cream cheese, eggs, vanilla, lemon, sour cream

Taken from www.food.com/recipe/individual-low-carb-cheesecakes-221383 (may not work)