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Nutrition Facts

Serving Size 1 (73g)

Recipe makes 16 servings

Calories 283
Calories from Fat 252 (89%)
Amount Per Serving %DV
Total Fat 28.1g 43%
Saturated Fat 11.2g 55%
Monounsaturated Fat 11.1g
Polyunsaturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 82mg 27%
Sodium 156mg 6%
Potassium 150mg 4%
Total Carbohydrate 4.5g 1%
Dietary Fiber 1.1g 4%
Sugars 1.5g
Protein 5.6g 11%

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Atkins Cheesecake

Recipe #64766 | 1¼ hours | 15 min prep | add private note

By: ~*Sarah*~
Jun 17, 2003

This is the Cheesecake from www.atkins.com itself! According to the site one peice is 4.5 Net Carbs total. Enjoy!

SERVES 16 (change servings and units)

Ingredients

Crust

Filling

Directions

  1. 1
    Heat oven to 350ºF.
  2. 2
    For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike.
  3. 3
    Add sugar substitute and butter; pulse to combine.
  4. 4
    Transfer to a 9" springform pan.
  5. 5
    With your fingers, gently press nut mixture to form a crust on bottom of pan.
  6. 6
    Bake 10 minutes; remove from oven and cool.
  7. 7
    Place cream cheese and sugar substitute in food processor; process until smooth.
  8. 8
    Add eggs, one at a time, blending well after each addition.
  9. 9
    Add vanilla extract, lemon rind and salt; pulse to combine.
  10. 10
    Add sour cream and process to combine.
  11. 11
    Pour filling into prepared crust.
  12. 12
    Bake 40 minutes.
  13. 13
    Turn off oven; let cheesecake cool for one hour without opening door.
  14. 14
    Chill overnight.
  15. 15
    Garnish with blueberries before serving.
  16. 16
    atkins tips.
  17. 17
    To cut chilled cheesecake into neat slices, use a long piece of dental floss.
  18. 18
    Then wrap each piece individually and freeze.
  19. 19
    It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving.
  20. 20
    Bon appetit!

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Featured Reviews for This Recipe

From: Chef Romilon

On Jun 23, 2008

This was not even edible! I served it for company and wished I had served them jello instead!

0 people found this review helpful

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  • From: Aquaholic

    On Jan 2, 2006

    holy crow! I'm a low-carber (under 20g's a day) and i must say, this is the BEST cheesecake I've ever made! It tastes 'real'! It makes dieting extra yummy. Just watch the serving size, and you have a daily dessert.

    0 people found this review helpful

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    From: Mirj

    On Jul 23, 2003

    Wow, whose idea was it to freeze individual portions and eat them right out of the freezer! Yowza! I'm Somersizing as opposed to Atkinsing, so I just left out the crust, and the filling is very very very good. The lemon zest hides the slight weird flavor of the sugar substitute. Not sharing my cake with anyone!

    2 people found this review helpful

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  • From: joythewannabefoodie

    On Oct 25, 2007

    Wow, this is GOOD stuff. I made it w/out the crust and just ate it w/ some whipped cream. Thanks for the recipe!!!

    1 person found this review helpful

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  • Read all 5 reviews

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