Individual Low Carb Cheesecakes

1. 1

   Preheat oven to 325F.

2. 2

   Beat cream cheese for 1 minute until smooth and free of any lumps.

3. 3

   Gradually incorporate sweetener and beat until creamy.

4. 4

   Add eggs, 1 at a time, until combined.

5. 5

   Mix in vanilla and lemon zest.

6. 6

   Blend in the sour cream.

7. 7

   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.

8. 8

   Line cupcake pan with foil (they come out much better than with paper) liners.

9. 9

   Fill cups with mixture.

10. 10

    Bake in preheated oven for 20 - 25 minutes.

11. 11

    Cheesecakes should still jiggle, they will firm up after they have been chilled.

12. 12

    Remove from baking pan, cover and refrigerate at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.