1 T. flour
1/2 tsp. baking powder
2 tsp. vanilla extract, divided
1 container 9% Israeli style white cheese (250 gram)
2 containers 9% sour cream (200 ml each)
3/4 cup splenda, divided
1 plain pie crust or sweet chocolate pie crust
Preheat oven to 350 degrees.
Prepare crust and place in a 9 inch pie plate. Prebake crust for 10 min.
Mix 9% cheese, eggs yolks, flour, baking powder, 1/4 cup splenda, 1 tsp. vanilla in a bowl. In a separate bowl beat egg whites with 1/4 cup splenda. Combine the two gently. Pour mixture into prepared crust and bake for 20-25 minutes, until set and golden. Do not allow to burn. Remove from oven and let cool. The center of the cake will fall.
Mix the sour cream, remaining 1/4 cup of splenda, and 1 tsp. vanilla extract. Pour on top of cake and smooth to cover entire layer. Bake for 10 min. until just set.