Baked Cheesecake

Yield: 12 servings

• non-stick cooking spray
• 4 eggs, separated, plus 2 egg whites
• sugar substitute equal to 3/4 cup sugar, divided
• 1 teaspoon lemon juice, divided
• dash of salt
• 1 teaspoon vanilla extract
• 3 cups 3% soft white cheese, or light cream cheese or ricotta cheese, drained
• 1/2 teaspoon grated lemon rind
• 2 tablespoons vanilla-flavored, low-carb soy protein powder

Topping:

• 1/2 cup low-fat sour cream
• sugar substitute equal to 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper. Spray just a bit with non-stick cooking spray. Separate the eggs. Beat egg whites with salt, half of the sugar substitute and half of the lemon juice, until stiff.

Beat the egg yolks with the remaining sugar substitute until thick. With the mixer on a low-medium setting, beat in the vanilla, cheese, lemon juice and rind, and protein powder until incorporated. Gently fold into the beaten egg whites.

Bake for 10 minutes at 400F, then turn the oven down to 300F 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 for another hour in the oven. Remove and continue to cool on a wire rack. Combine topping ingredients. Spread on top of the cheesecake and bake for 5 minutes at 450F.

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.

Orange: Add 1 teaspoon orange extract and 1 teapoon grated orange rind to the basic batter.

Nutrition Facts: Serving size 1 slice (oz) 1.5 (g) 45 Calories 80 Protein (g)7 Carbs (g) 3.2 Fat (g) 4.1 Sat. Fat (g) 2 Cholesterol (mg) 78 Sodium (mg) 72 Calcium (mg)53 Fiber (g)0 Exchanges: Protein 1 Starch 1/4

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 springform pan. Swirl with a metal spatula or knife to marbleize.