Sugar-Free Cheesecake (for diabetics)

Ingredients
1 grapeseed oil cooking spray
4 eggs , separated
2 egg whites
1/2 cup SPLENDA No Calorie Sweetener, granulated
1 tsp fresh lemon juice
1 pinch salt
1 tsp vanilla extract
3 cup Cream Cheese, light, classic , drained (or ricotta)
Topping:
1/2 tsp fresh lemon peel , grated
1/2 cup sour cream
2 tbsp SPLENDA No Calorie Sweetener, granulated
1/2 tsp vanilla extract

Directions:
1.  Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper or grease with butter. Spray just a bit with grapeseed oil cooking spray.
Separate eggs, and beat egg whites with salt until stiff.
2.  Beat together Splenda for Baking and the egg yolks until thick. Add lemon juice. Next, with the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy. Add a small amount of the egg whites and mix in gently. Next, gently fold the cream cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make it level. 
3.  Bake for 10 minutes at 400 degrees F; reduce temperature to 300 degrees F 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.
4.  Whisk together topping ingredients. Spread on top of the cheesecake.


I don't recommend trying the ricotta instead of the cream cheese, I tried that once and it just isn't cheesecake anymore.