Atkins Cheesecake Recipes

Ingredients:

2 package cream cheese, softened
1/2 cup Splenda, granular
2 large egg, slightly beaten
1 tbsp cornstarch, &1
1 tbsp flour, &1
2 tsp lemon juice
1/2 tsp lemon rind, grated
1/2 tsp vanilla extract
2 tbsp butter, melted
1/2 pt sour cream

Instructions:

&1 DON'T PANIC! The cornstarch and flour adds <2g/serving. If you want,
substitute some other thickeners of your choice. Even with those
"high-carb" thickeners, it still comes in at 4g/serving. Remember: LOW-CARB
does not mean NO-CARB!

Blend cheese with Splenda and eggs until smooth, scraping bowl
occasionally. Beat in cornstarch, flour, lemon juice, rind, and vanilla.
Add butter and sour cream. Pour into greased 8 inch spring form pan or
other pan. Bake 50 minutes at 325 degrees. Turn off oven and let cool in
oven 45 minutes. Refrigerate.

NOTES : This is a modification of a favorite cheese cake recipe of days
gone by.

NYC Nutrition Analysis (per serving or yield unit):

water=41.07 g; calories=206.4; protein=4.57 g; total fat=19.79 g;
carbohydrate=4.11 g; dietary fiber=0.04 g; ash=0.7 g; calcium=56.54 mg;
phosphorus=71.3 mg; iron=0.62 mg; sodium=151.6 mg; potassium=84.45 mg;
magnesium=5.63 mg; zinc=0.35 mg; copper=0.01 mg; manganese=0.01 mg; vitamin
A=810.1 IU; vitamin E=0.59 mg ATE; thiamin=0.02 mg; riboflavin=0.15 mg;
niacin=0.1 mg; pantothenic acid=0.28 mg; vitamin B6=0.03 mg; folate=12.08
ug; vitamin B12=0.3 ug; vitamin C=0.66 mg; saturated fat=12.15 g;
monounsaturated fat=5.7 g; polyunsaturated fat=0.81 g; cholesterol=90.22
mg; alcohol=0.06 g; selenium=4.14 ug; refuse=1.42%; %cal as
carb:prot:fat=8:9:84; WW Pts=5.77; (complete analysis)

Preparation Time: 0:00

Servings: 12