Ingredients
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1 pk (8 oz / 226g) Cream Cheese
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2 pk (16 oz / 443g) Fat-Free Cream Cheese
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1 pg (8 oz / 226g) Low-Fat Cream Cheese
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1 cup (or fat-free) Low-Fat Sour Cream
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1 cup Sugaror Monkfruit substitute
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2 Large eggs
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3 Egg Whites
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2 Tbsp Corn Starch
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1 1/2 tsp Pure Vanilla Extract
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1 tsp Lemon Zest
Directions
Steps
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1
Done
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Preheat the oven to 350°F/176°C. Grease 9-inch springform pan and wrap the exterior bottom portion with foil to prevent it from leaking. |
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2
Done
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Beat all the cream cheeses together with the sugar for 5 minutes until creamy. If you can't find fat-free cream cheese, use low-fat. Do not try to use all low-fat - it will never set properly and will be a disaster. |
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3
Done
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Add the sour cream, 2 eggs, and egg whites and beat for 1 minute. Add the corn starch, vanilla, lemon zest and beat for 3 minutes on medium. |
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4
Done
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Pour cheesecake batter into springpan. Put the spring pan into a roasting pan and fill with 1/4 water. Bake for 1 hour and 15 minutes. |
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5
Done
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Turn off the oven and let rest in the oven with the door closed for about 20 minutes. Remove from oven and chill in refrigerator for at least 4 hours or overnight before serving. |
