Directions:
- Preheat oven to 325°F.
- 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.
- Line cupcake pan with foil (they come out much better than with paper) liners. Fill cups with mixture.
- Bake in preheated oven for 20 - 25 minutes. Cheesecakes should still jiggle, they will firm up after they have been chilled.
- Remove from baking pan, cover and refrigerate at least 4 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.94 Kcal (435 kJ) | ||
| Calories from fat | 42.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Cholesterol | 60.22mg | 20% | |
| Sodium | 61.88mg | 3% | |
| Potassium | 110.01mg | 2% | |
| Total Carbs | 18.74g | 6% | |
| Sugars | 11.81g | 47% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 133.84 Kcal (560 kJ) | ||
| Calories from fat | 54.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 7% | |
|---|---|---|---|
| Cholesterol | 77.53mg | 20% | |
| Sodium | 79.67mg | 3% | |
| Potassium | 141.65mg | 2% | |
| Total Carbs | 24.13g | 6% | |
| Sugars | 15.2g | 47% | |
| Dietary Fiber | 1.37g | 4% | |
| Protein | 4.05g | 6% | |
| Vitamin C | 4.3mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 67.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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