Atkins Cheesecake Recipe #64766
This is the Cheesecake from www.atkins.com itself! According to the site one peice is 4.5 Net Carbs total. Enjoy!
by ~*Sarah*~
1¼ hours | 15 min prep
SERVES 16
Crust
- 1 cup pine nuts
- 1 cup macadamia nuts
- 2 packets sugar substitute
- 3 tablespoons butter, melted
Filling
- 16 ounces cream cheese
- 10 packets sugar substitute
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons grated fresh lemon rind
- 1/4 teaspoon salt
- 1 cup sour cream
- blueberries (to garnish) (optional)
- Heat oven to 350ºF.
- For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike.
- Add sugar substitute and butter; pulse to combine.
- Transfer to a 9" springform pan.
- With your fingers, gently press nut mixture to form a crust on bottom of pan.
- Bake 10 minutes; remove from oven and cool.
- Place cream cheese and sugar substitute in food processor; process until smooth.
- Add eggs, one at a time, blending well after each addition.
- Add vanilla extract, lemon rind and salt; pulse to combine.
- Add sour cream and process to combine.
- Pour filling into prepared crust.
- Bake 40 minutes.
- Turn off oven; let cheesecake cool for one hour without opening door.
- Chill overnight.
- Garnish with blueberries before serving.
- atkins tips.
- To cut chilled cheesecake into neat slices, use a long piece of dental floss.
- Then wrap each piece individually and freeze.
- It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving.
- Bon appetit!
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5 stars