Atkins Cheesecake Recipes

Ingredients:

CRUST

1 1/4 cup almonds, finely ground
1 tbsp Splenda, bulk
2 tbsp butter, melted

TOPPING

2 cup sour cream
1 tsp vanilla extract
1 tbsp Splenda, bulk

FILLING

3 package cream cheese, softened
1 cup Splenda, bulk
4 large egg
1 tsp vanilla extract

Instructions:

Crust nuts may also be cashews.

Preheat oven to 350 degrees.

In a bowl, combine the almonds, 1 tablespoon sweetener and melted butter
until combined. Press into bottom of a 9-inch springform pan. Bake at 350
for 10 minutes, then chill in the refrigerator at least 15 minutes. (I had
to cook mine for about 15 mins at 350)

In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon
sweetener until well combined. Cover with plastic wrap and refrigerate.

In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy.
Add the eggs, one at a time, blending well after each addition. Blend in
the remaining 1 teaspoon vanilla. Pour the cream cheese mixture into the
springform pan, and bake at 350 degree for 50 minutes, or until a knife
inserted halfway between the edge and center comes clean.

With a spatula, spread the sour cream mixture over the top, making sure you
reach to the edges of the pan. Return cake to oven and bake an additional
5 minutes.

Remove cake from oven, allow to cool to room temperature (cake will settle
in the pan). Slide a knife around the edge of the cake to loosen it, then
remove the springform ring. Keep chilled in the refrigerator.

Notes: This recipe was sent in by someone that did not include his/her
name. We have since been notified that this recipe originated by Myra, so
this recipe is credited to her.

Makes 16 servings, about 5 grams of carbs per serving if made with almonds,
and 7.2 grams per serving if made with cashews.

NYC Nutrition Analysis (per serving or yield unit): (16 servings)

water=53.62 g; calories=285.8; protein=7.27 g; total fat=27.31 g;
carbohydrate=7.42 g; dietary fiber=0.88 g; ash=1.07 g; calcium=92.46 mg;
phosphorus=126.7 mg; iron=1.03 mg; sodium=171.5 mg; potassium=162.6 mg;
magnesium=27.73 mg; zinc=0.7 mg; copper=0.1 mg; manganese=0.19 mg; vitamin
A=968.3 IU; vitamin E=2.67 mg ATE; thiamin=0.04 mg; riboflavin=0.25 mg;
niacin=0.37 mg; pantothenic acid=0.4 mg; vitamin B6=0.05 mg; folate=16.8
ug; vitamin B12=0.39 ug; vitamin C=0.25 mg; saturated fat=14.66 g;
monounsaturated fat=9.2 g; polyunsaturated fat=1.89 g; cholesterol=116.4
mg; alcohol=0.18 g; total sugars=0.36 g; selenium=6.11 ug; refuse=6.25%;
%cal as carb:prot:fat=10:10:81; WW Pts=7.83; (complete analysis)

Servings: 16