Atkins Cheesecake Recipes

Ingredients:

FILLING

5 package cream cheese
5 large egg
3/4 cup Splenda, bulk
1/2 cup cream, heavy

CRUST

3/4 cup almonds, ground
2 tbsp butter, melted
2 tsp Splenda

Instructions:

Spray springform pan with Pam.

Mix together crust ingredients and flatten into the bottom of the pan.
Soften cream cheese by cutting into chunks, putting it into a large bowl
and microwaving the whole batch for 5 minutes at 50% power (might be a
little less time on high powered microwaves).

Beat softened cream cheese with electric mixer till all is smooth and
creamy. Beat in eggs one at a time. Add Splenda and whipping cream and beat
till smooth and mixed in well. . Pour into prepared pan. Bake at 350 for
55-60 minutes. Remove from oven and let cool to room temperature on wire
cooling rack before storing in the fridge (this helps prevent cracking).

NOTES : Per serving - Calories - 464.1Fat - 45.1gCarbs - 5.3g

NYC Nutrition Analysis (per serving or yield unit): (12 Servings)

water=72.94 g; calories=446.6; protein=11.22 g; total fat=43.66 g;
carbohydrate=7.39 g; dietary fiber=0.7 g; ash=1.58 g; calcium=107.5 mg;
phosphorus=170.7 mg; iron=1.7 mg; sodium=328.8 mg; potassium=189.4 mg;
magnesium=25.25 mg; zinc=0.96 mg; copper=0.08 mg; manganese=0.16 mg;
vitamin A=1701 IU; vitamin E=2.76 mg ATE; thiamin=0.05 mg; riboflavin=0.35
mg; niacin=0.35 mg; pantothenic acid=0.57 mg; vitamin B6=0.08 mg;
folate=24.43 ug; vitamin B12=0.63 ug; vitamin C=0.06 mg; saturated
fat=25.13 g; monounsaturated fat=13.62 g; polyunsaturated fat=2.41 g;
cholesterol=211.1 mg; total sugars=0.29 g; selenium=9.23 ug; refuse=4.48%;
%cal as carb:prot:fat=6:10:84; WW Pts=12.45; (complete analysis)

Servings: 12