Low Sugar Low Fat Lemon Cheesecake

Light, lemony and refreshing--great for diabetics or post-op gastric bypass patients.

Steps

Preheat oven to 350.

Mix cookie crumbs with the melted butter and press into the bottom of a cheesecake pan.

Bake for 6 - 8 minutes and remove from oven.

Next using a mixer , beat softened cream cheese , sugar and sugar substitute , eggs , vanilla , lemon zest , lemon juice and sour cream until creamy.

Pour mixture into the baked cookie crust and return to the oven for 30-40 minutes , or until set depending on your oven.

While cheese cake is in the oven , mix the topping and set aside.

Remove cheese cake from the oven and let cool slightly.

After the cake has cooled , pour the sour cream mixture over the top of the cake and return to the oven for 10 minutes.

When the topping is set , remove from the oven and let cool for 30 minutes and then place the cheesecake into the fridge until completely cold.

Before serving , run a butter knife around the edges or the sides of your pan and carefully remove for slicing.

Ingredients

sugar-free lemon cookies, margarine, low-fat cream cheese, splenda sugar substitute, sugar, lemon juice, low-fat sour cream, lemon peel, vanilla, egg substitute