Individual Low Carb Cheesecakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 (8 ounce) blocks reduced-fat cream cheese, at room temperature (8-ounces each)
• 1 1/4 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

Recipe

• 1 preheat oven to 325°f.
• 2 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.
• 3 line cupcake pan with foil (they come out much better than with paper) liners. fill cups with mixture.
• 4 bake in preheated oven for 20 - 25 minutes. cheesecakes should still jiggle, they will firm up after they have been chilled.
• 5 remove from baking pan, cover and refrigerate at least 4 hours before serving.