You may also like
Ingredients
- 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
Method
- Preheat oven to 325F.
- Beat cream cheese for 1 minute until smooth and free of any lumps.
- Gradually incorporate sweetener and beat until creamy.
- Add eggs, 1 at a time, until combined.
- Mix in vanilla and lemon zest.
- Blend in the sour cream.
- 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.
- Line cupcake pan with foil (they come out much better than with paper) liners.
- Fill cups with mixture.
- Bake in preheated oven for 20 - 25 minutes.
- Cheesecakes should still jiggle, they will firm up after they have been chilled.
- Remove from baking pan, cover and refrigerate at least 4 hours before serving.
