serving size: 1 square, total servings: 12
2 packages (8 ounces each) reduced-fat cream cheese, softened
1/2 cup plus 1 tablespoon sugar
1 teaspoon vanilla extract, divided
1/2 teaspoon fresh lemon juice, divided
1 cup reduced-fat sour cream
1 Preheat the oven to 325 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray.
2 In a large bowl, combine the cream cheese and 1/2 cup sugar; beat well. Beat in the eggs one at a time, then beat in 1/2 teaspoon vanilla and 1/4 teaspoon lemon juice until well combined.
3 Spoon the mixture into the baking dish and bake for 40 to 45 minutes, or until golden. Remove from the oven and let cool for 10 minutes. Do not turn off the oven.
4 Meanwhile, in a small bowl, combine the sour cream and the remaining 1 tablespoon sugar, 1/2 teaspoon vanilla, and 1/4 teaspoon lemon juice; mix well. Spread over the top of the cheesecake and bake for 10 minutes.
5 Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.