- 12 ServingsServings
- Non-stick cooking spray
- 4 eggs
- sugar substitute equal to 1 cup sugar
- 1 teaspoon lemon juice
- Dash of salt
- 1 teaspoon vanilla extract
- 2 cups 3-5% soft white cheese, light or whipped cream cheese or ricotta cheese, drained
- 1 package farmer cheese (in Israel tuv taam)
- 1/2 teaspoon grated lemon rind
- 2-3 tablespoons sugar free vanilla-pudding
- 1 teaspoon baking powder
- 3/4 cup lite sour cream
- sugar substitute equal to 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Preheat oven to 400°F. Line the bottom of a 9-inch spring form pan with baking paper. Spray with non-stick cooking spray.
Beat eggs with salt, and sugar substitute. As they start to thicken slowly add the lemon juice and continue beating until thick. With the mixer on a low-medium setting, beat in the vanilla, cheese, lemon juice/rind, baking powder and pudding until incorporated. Pour in to prepared baking pan.
Place a baking pan with water at the bottom of the oven. Bake for 10 minutes at 400°F, then turn the oven down to 300°F and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool in the oven.
Combine topping ingredients. Spread on top of the cheesecake and bake for 5 minutes at 380°F.
Garnishes and Variations:
Fruit: Decorate with fresh strawberries and kiwi or any fruit of choice.
Nut: Add 1/4 cup roasted slivered almonds or chopped hazelnuts and 1/4 teaspoon almond extract (optional) to cake. Sprinkle 1/4 cup coarsely chopped almonds on the topping (pictured).
Orange: Add 1 teaspoon orange extract and 1 teaspoon grated orange rind to the basic batter.
Marble: For the “marble”, reserve 1/2-3/4 cup of the basic batter; add to it 2 tablespoons each of unsweetened dark cocoa and sugar substitute. Mix well. This batter will be thicker than the basic one. Spoon it in dollops onto the basic batter in the spring form pan. Swirl with a metal spatula or knife to marbleize.