Atkins Crustless Cheesecake Recipes

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:

• 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.

Steps:

• Bring cheeses to room temperature.
• Preheat oven to 350°F.
• In a food processor, blend all ingredients on high for 90 seconds to three minutes. Eyeball the mixture to make sure there are no chunks of cheese. (The cookbook calls for a blender to be used for 15 minutes.).
• The original recipe calls for the use of a springform pan; failing that, use an 8" x 8" metal pan (as you might use for cakes or brownies). In either case, the pan you use will have to be put in a larger pan or dish that will function as a bain-marie.
• Get some water on the boil.
• Place the baking pan into the dish/pan-cum-bain-marie WITHOUT water and pour the cheesecake mixture into the baking pan.
• Add the hot/boiling water to the larger vessel.
• Place at or near the center rack.
• Bake for one hour.
• Turn off the oven and leave the cheesecake inside it for an hour more.

Steps:

• Allow cream cheese to soften at room temperature.
• Prepare whipping cream by adding vanilla and half of the jello and some sweetner.
• Beat using a handheld mixer until it forms peaks.
• Mix the cream cheese, remaining jello and sweetner until smooth.
• Fold in the whipped cream.
• Let cool in the fridge for about an hour.
• Will last in the fridge for over a week!