Creamy Cheesecake

Recipe Ingredients

		Crust
1 cup	237ml	Pine nuts
1 cup	237ml	Macadamia nuts
2		Sugar substitute
3 tablespoons	45ml	Butter - melted
		Filling
16 oz	454g	Cream cheese
10		Sugar substitute
3		Eggs (large)
2 teaspoons	10ml	Vanilla extract
2 teaspoons	10ml	Grated lemon rind
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Sour cream
		Blueberries for garnish - (optional)

Recipe Instructions

Heat oven to 350 degrees.

For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike. Add sugar substitute and butter; pulse to combine. Transfer to a 9-inch springform pan. With your fingers, gently press nut mixture to form a crust on botoom of pan. Bake 10 minutes; remove from oven and cool.

Place cream cheese and sugar substitute in food processor; process until smooth. Add eggs, one at a time, blending well after each addition. Add vanilla extract, lemon rind and salt; pulse to combine. Add sour cream and process to combine.

Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill overnight. Garnish with blueberries before serving.

To cut chilled cheesecake into neat slices, use a long piece of dental floss. Then wrap each piece individually and freeze. It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving. Bon appetit!

This recipe yields 16 servings.

Carbohydrates: 5.5 grams

Net Carbs: 4.5 grams

Fiber: 1 grams

Protein: 7 grams

Fat: 26.5 grams

Calories: 279

Source:
Atkins Cookbook at http://atkinscenter.com

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