Sugar-Free Lemon Cheesecake - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup Splenda granular
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
2 eggs
1 graham cracker pie crust

Preparation

Preheat oven to 350 degrees.
Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix just until blended.
Pour into crust.
Bake 40 minutes or until center is almost set.
Cool and refrigerate at least 4 hours.
Garnish with addition lemon yest if desired.
Store leftover cheesecake in refrigerator.