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Obesity Discussion · 07-22-07, 08:21 AM

CREAMY CHEESECAKE

Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:50:00

Calories: 555
Fat: 53 grams
Protein: 13 grams
Carbohydrates: 9 grams
Fiber: 2 grams
Net Carbs: 7 grams
Crust:
1 cup pine nuts
1 cup unsalted macadamia nuts
1 1/2 tablespoons granular sugar substitute
3 tablespoons unsalted butter, melted
Filling:
16 ounces cream cheese
1/3 cup plus 2 tablespoons granular sugar substitute
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract
2 teaspoons grated lemon zest (about 1 large lemon)
1/4 teaspoon salt
blueberries for garnish (optional)
1. Preheat oven to 350F.
2. To make the crust: In a food processor, pulse nuts and
sugar substitute until finely ground. Add butter and pulse
to combine. Using your fingers, gently press nut mixture
into the bottom a 9 springform pan. Bake 10 minutes
and remove from oven tocool.
3. To make filling: In a food processor, pulse cream
cheese and sugar substitute in until smooth. Add eggs,
one at a time, pulsing well and scraping down bowl as
necessary. Add sour cream, vanilla, zest and salt,
pulsing just to combine.
4. Pour filling into prepared crust. Bake 40 minutes. Turn
off oven; let cheesecake cool for one hour without
opening door. Chill 12 to 24 hours. Garnish with
blueberries before serving (optional).
To make this cheesecake fit a low-carb lifestyle, we've
substituted a crunchy nut crust for the conventional grahamcracker
one.

07-22-07, 08:21 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,630 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Creamy Cheesecake CREAMY CHEESECAKE Servings: 8 Prep time: 0:15:00 Bake/Cook time: 0:50:00 Calories: 555 Fat: 53 grams Protein: 13 grams Carbohydrates: 9 grams Fiber: 2 grams Net Carbs: 7 grams Crust: 1 cup pine nuts 1 cup unsalted macadamia nuts 1 1/2 tablespoons granular sugar substitute 3 tablespoons unsalted butter, melted Filling: 16 ounces cream cheese 1/3 cup plus 2 tablespoons granular sugar substitute 3 large eggs 1 cup sour cream 1 tablespoon vanilla extract 2 teaspoons grated lemon zest (about 1 large lemon) 1/4 teaspoon salt blueberries for garnish (optional) 1. Preheat oven to 350F. 2. To make the crust: In a food processor, pulse nuts and sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into the bottom a 9 springform pan. Bake 10 minutes and remove from oven tocool. 3. To make filling: In a food processor, pulse cream cheese and sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, zest and salt, pulsing just to combine. 4. Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours. Garnish with blueberries before serving (optional). To make this cheesecake fit a low-carb lifestyle, we've substituted a crunchy nut crust for the conventional grahamcracker one. Atkins - Creamy Cheesecake Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________