Atkins Cheesecake Recipes

Ingredients:

FILLING

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

CRUST

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

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 until 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. Layer strawberries over crust.. Pour cream
cheese 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).

(per serving or yield unit): (12 Servings)

NYC Nutrition Analysis (per serving or yield unit):
water=85.92 g; calories=450.9; protein=11.31 g; total fat=43.72 g;
carbohydrate=8.38 g; dietary fiber=1.03 g; ash=1.64 g; calcium=109.5 mg;
phosphorus=173.4 mg; iron=1.75 mg; sodium=329 mg; potassium=213 mg;
magnesium=26.66 mg; zinc=0.98 mg; copper=0.09 mg; manganese=0.2 mg; vitamin
A=1705 IU; vitamin E=2.78 mg ATE; thiamin=0.05 mg; riboflavin=0.36 mg;
niacin=0.38 mg; pantothenic acid=0.61 mg; vitamin B6=0.09 mg; folate=26.94
ug; vitamin B12=0.63 ug; vitamin C=8.1 mg; saturated fat=25.13 g;
monounsaturated fat=13.63 g; polyunsaturated fat=2.44 g; cholesterol=211.1
mg; total sugars=0.29 g; selenium=9.33 ug; refuse=4.63%; %cal as
carb:prot:fat=7:10:83; WW Pts=12.47; (complete analysis)

Servings: 12