Atkins Cheesecake Recipes

Ingredients:

=== CRUST ===
2 cup raw Brazil nuts
4 tbsp unsalted butter
2 tsp brown Sugar Twin
1 pinch cinnamon
1 pinch salt
=== FILLING ===
2 1/2 lb cream cheese, room temperature
1 pinch salt
5 tbsp granular Splenda
5 tbsp granular Sugar Twin
1/2 cup sour cream
2 tsp fresh lemon juice
2 tsp pure vanilla extract
2 large egg yolks
6 large eggs

Instructions:

Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform
pan with parchment paper and coat the inside of the pan with soft butter.

If you are using raw Brazil nuts, spread them on a baking sheet and roast
for 10 to 15 minutes until they are lightly golden. If using roasted
macadamia nuts, omit the roasting. Let cool. While the nuts are toasting,
melt the butter. Transfer the nuts to a food processor and pulse until
finely chopped. Add the remaining ingredients and pulse to combine. Pat
evenly into the bottom of the springform pan. Place in the fridge.

Increase the oven temperature to 500 degrees. In a food processor or
mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour
cream, lemon juice and vanilla and process or beat until combined. Add the
egg yolks and then the eggs, two at a time, beating until incorporated
before you add the next two. Remember to scrape the bowl frequently while
you are mixing.

Carefully pour the filling over the chilled crust and place the springform
on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce
the temperature to 200 degrees and continue baking for 1 1/2 hours. Do not
open the door! The cheesecake should still look soft in the center.

Transfer to a cooling rack. After 5 minutes, run a paring knife around the
outside of the cheesecake to loosen it from the pan. Continue cooling to
room temperature. You can serve it right away, or chill.

This recipe yields 1 nine-inch cake, which can be cut into 12 goodly
slices.

Total count with the Brazil nut crust: Total calories: 8790 Fat: 806 grams
Carbs: 104 grams Fiber: 15 grams Protein: 314 grams Alcohol: 3 grams

Total count without the crust:
Total calories: 6665
Fat: 585 grams
Carbs: 68 grams
Fiber: 0
Protein: 279 grams
Alcohol: 3 grams

Comments: It can be baked without the crust if you want to lower the carb
count further or macadamia nuts can be used in place of Brazil nuts.

Description:
"This to me, is the definitive baked cheesecake. So smooth, so rich and so
creamy."
Source:
"Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca"
S(Formatted for MC6):
"05-27-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 427 Calories; 42g Fat (87.0%
calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber;
247mg Cholesterol; 336mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 7 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 12