Atkins Cheesecake Recipes

Ingredients:

FOR CRUST

1 1/2 cup almonds, ground
1/2 cup wheat bran
3 tbsp Splenda, granular, to taste
1/4 cup butter, melted

FOR CHEESECAKE

5 package cream cheese
2 1/2 cup Splenda, granular
1 tsp vanilla
5 large egg
2 large egg yolk
1/2 cup cream, heavy

Instructions:

&1 So, how am I supposed to "to taste" something that is not yet made? I'm
GUESSING that 3 tablespoons should more than do it (needed specific value
to do nutritional analysis).

AND "16 servings", just to get it to an acceptable carb count? Tiny, tiny,
tiny. Phillip

Wendy's Cheesecake (with crust added by Carol)

Beat the room temperature cream cheese until smooth (do not overbeat). Mix
in the Equal (& Splenda) and vanilla. Using a wooden spoon, incorporate
each egg and egg yolk into the batter one at a time stirring gently (do not
whip). Blend in cream just until the batter is smooth. Thickly butter the
sides of a springform pan and add the batter. Bake at 500 degrees for 15
minutes, then reduce the oven heat to 200 degrees and continue baking for
one full hour. Do not remove the cake from the oven, just reduce the heat
at the 15 minute mark. Turn off the oven after the hour and let the cake
cool completely with the oven door cracked. Chill thoroughly before
serving.

TIPS: Never overbeat the batter- too much air will make the cake a cottage
cheese style texture. Baking at a high heat initially creates the dark
brown top and enhances the rich smooth texture. Cooling the cake completely
in the oven with the door cracked prevents the cake from cracking.

NYC Nutrition Analysis (per serving or yield unit):

water=56.55 g; calories=385.5; protein=10.01 g; total fat=37.16 g;
carbohydrate=9.32 g; dietary fiber=1.83 g; ash=1.5 g; calcium=96.26 mg;
phosphorus=178 mg; iron=1.73 mg; sodium=262.3 mg; potassium=198.7 mg;
magnesium=42.51 mg; zinc=1.07 mg; copper=0.13 mg; manganese=0.44 mg;
vitamin A=1371 IU; vitamin E=3.37 mg ATE; thiamin=0.06 mg; riboflavin=0.32
mg; niacin=0.68 mg; pantothenic acid=0.56 mg; vitamin B6=0.1 mg;
folate=24.13 ug; vitamin B12=0.54 ug; vitamin C=0.04 mg; saturated
fat=20.13 g; monounsaturated fat=12.32 g; polyunsaturated fat=2.53 g;
cholesterol=188.8 mg; alcohol=0.09 g; total sugars=0.43 g; selenium=9.63
ug; refuse=6.3%; %cal as carb:prot:fat=9:10:81; WW Pts=10.58; (complete
analysis)

Preparation Time: 0:00

Servings: 16