Atkins Cheesecake - cooking recipe

Ingredients
    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)
Preparation
    Heat oven to 350\u00b0F.
    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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