Atkins Cheesecake Recipes

Steps:

• FOR THE CRUST:.
• Preheat oven to 350°F.
• Put 1 1/2 cups of almonds in blender and grind to medium/ fine texture.
• Add 1/3 cup of vanilla flavored whey protein powder.
• Add 4 tablespoons of melted butter.
• Add 1 tablespoon of cinnamon and 1 tablespoon of nutmeg.
• Add about 3 tablespoons of Splenda and blend.
• Spray pie dish with non-stick spray and pour in mixture.
• Use your hands to make the crust.
• Cook for 12- 15 minutes.
• Let cool.
• FOR THE CHEESECAKE:.
• Heat oven to 325�°F.
• Put cream cheese in a large bowl and mix until smooth.
• Beat in Splenda and sour cream and mix well.
• Beat in vanilla.
• Beat in eggs one at a time.
• Beat until very smooth, NO lumps.
• Pour into crust and put in oven with a pan of water on the lower rack.
• Bake 1 hour.
• Chill before eating.

Steps:

• Preheat Oven To 375 Degrees F.
• Soften cream cheese in a large bowl. (Or microwave on defrost for 5 minutes.).
• With an electric mixer, blend cream cheese until creamy for one minute.
• Add sugar,eggs,vanilla and sour cream and blend until incorporated.
• Spray a 9' Round cake pan with Pam cooking Spray to prevent sticking.
• Add Batter to cake pan.
• Bake in oven for 45 minutes or until somewhat firm in the center. It will be brown and cracked around the edges. A true New York style cheese cake. If you do not want it to get real brown about halfway through the baking process put a tent of aluminum foil over it but make sure it does not touch top of cheese cake.
• You can substtitute whipped non sugared whipping cream that you made yourself without sugar instead of the sour cream.
• 5 carbs per serving. Whole cheese cake contains 8 servings.

Steps:

• 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!

Steps:

• 1. Preheat Oven at 375°F.
• 2. Using an electric mixer blend cream cheese on low speed. Add the sugar, vanilla and sour cream and blend until batter is well mixed continuing to use low speed.
• 3. Add eggs one at a time continue to blend after each until incorporated into batter.
• 4. Spray a 9 or 10 inch pie pan with nonstick spray. Add Batter to pie pan.
• 5. Bake for 45 minutes or until firm in the center.
• 6. Chill for 2-3 hours or until the cheesecake sets.