Ricotta Cheesecake-Low Carb

from atkins cooking magazine, you'd never know this was diet food!

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• crust

• 1 1⁄2 cups ground walnuts or 1 1⁄2 cups pecans
• 2  tablespoons  melted butter
• 1⁄2 teaspoon ground cinnamon

• filling

• 2  lbs ricotta cheese
• 4  ounces cream cheese, softened
• 4  eggs
• 1 1⁄2 cups Splenda sugar substitute
• 3  tablespoons flour
• 1  tablespoon vanilla extract
• 2  tablespoons lemons, zest of

Directions

1. heat oven to 350. line the outside of an 8" springform pan with tin foil. combine crust ingredients, press onto bottom and up sides of the pan. bake 12 minutes, cool on a wire rack.
2. meanwhile in a processor or blender mix ricotta and cream cheese until smooth.
3. add eggs, one at a time, blend.
4. add remaining ingredients, blend until well mixed.
5. pour into crust.
6. bake in a roasting pan filled half way with boiling water for 1 hour.
7. cool in oven 30 minutes then remove to wire rack and cool.
8. place in refrigerator to chill.