Betty's Light Lemon Cheesecake

In this video, Betty demonstrates how to make Light Lemon Cheesecake. This is a rich cheesecake, but it has been converted into a low calorie, low carb version that is beautiful and delicious!

LIGHT LEMON CHEESECAKE

Ingredients:

cooking oil spray
½ cup chopped walnuts
(3) 8-ounce packages cream cheese
¼ cup sour cream
4 eggs
1 tablespoon vanilla extract
1 tablespoon lemon juice
1.5 cups artificial sweetener, such as Splenda
2 cups strawberries, rinsed and dried, then chopped

Instructions:

Cover the bottom plate of a springform pan with aluminum foil. ,Assemble the springform pan using clamp at the side to close it tightly. Spray the inside of the pan with cooking oil spray and sprinkle the chopped walnuts evenly over the bottom pan. Place the cream cheese in a very large mixing bowl. Soften the cream cheese using LOW power in a microwave oven. Whip the cream cheese until fluffy using a hand mixer. Add sour cream, eggs, and vanilla. Whip until smooth. Add Splenda and whip until well-combined and smooth. Pour batter into prepared springform pan. Cover top with a square of aluminum foil. Bake at 400 degrees F for 10 minutes. Reduce heat to 300 degrees F and bake for an additional 10 minutes. Remove foil from top and bake for an additional 20 minutes. Check to see if cheesecake is done. It should be almost solid at the center. If the cheesecake is not done, let it bake a few more minutes, checking it occasionally. When done, remove cheesecake from oven and place the pan on a trivet. Let the cheesecake cool to room temperature. When cheesecake is at room temperature, place it in the refrigerator, uncovered, to cool completely. When completely cool, remove cheesecake from refrigerator and slice into 8 equally-sized wedges. Serve each piece on a dessert dish, with ¼ cup chopped strawberries at the side. Gorgeous and delicious!

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