Atkins Cheesecake

Recipe by Sarah
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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