Bake low carb cheesecakes in individual custard cups so you don't need to add a crust.
Preheat an oven to 320° F.
Zest the lemon by grating the peel with a fine grater, being careful not to grate the with pith. Set aside.
Cut the remaining lemon in half and squeeze out the juice using a citrus juicer. Set aside.
In a large, microwave-safe bowl, beat the cream cheese using a wooden spoon or hand mixer until soft. If the cream cheese is too stiff to work with, microwave it for 10 seconds at a time until soft.
Mix in the vanilla, Splenda®, lemon zest and lemon juice and stir until incorporated.
Add each egg, one at a time, beating thoroughly after each addition.
Add the sour cream, mixing thoroughly.
Fill each custard cup with about ½ cup of batter, and place the custard cups on a baking sheet with their sides touching.
Bake for 30 minutes. The cheese cake is done when it is firm to the touch, slightly yellow, and cracks begin to form on the surface. Do not overcook.
Tip: Use oven-to-freezer pyrex custard cups with lids (1-cup capacity) for this recipe. Bake the cheesecake in the pyrex cups and use the matching lids to cover them when you store them in the refrigerator. They keep up to week in the refrigerator this way, and can even be frozen. I use these 1-cup oven-to-freezer storage cups by Anchor Hocking.