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Has anyone tried either the layer cake or the cheesecake for sale on the Atkins website? Was it good or would you recommend making my own from a recipe? Thanks!
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I haven't bought the cheesecake, but make it myself. Here's the recipe if you want to try it:
Low Carb Ricotta New York Cheesecake
Servings: 12
Net carbs per serving: 3.5
Prep time: 40 minutes
Difficulty: Average
Ingredients:
1 – 9” spring form pan sprayed with Pam
24 oz. cream cheese, softened
1 cup extra fine whole milk ricotta cheese
½ cup sour cream (I use the reduced fat)
2 eggs
3 egg yolks
1/3 cup heavy whipping cream
1 ½ cups baking Splenda (the pourable kind)
1 tbsp vanilla extract (use the pure – imitation has sugar)
1 tbsp lemon juice
Preparation:
Prepare a water bath (a larger pan with water which will hold the spring-form pan) and preheat bath and oven to 400°F.
In mixing bowl, add cream cheese, ricotta, sour cream and Splenda. Beat with mixer on low for 1 minute until well-blended. In a separate bowl using a wire whip, mix cream, vanilla, lemon juice, eggs and egg yolks until blended.
Pour both mixtures together a mix until blended. Do NOT overwhip or you’ll put too much air in the batter.
Pour batter into the spring-form pan. Place into the preheated water bath for 15 minutes. Then, lower the temperature to 275°. Continue baking for 1 ½ hours until the top is light brown.
Turn the oven off when done cooking and LEAVE the cake in the oven to cool for 3 hours.Everyone has a photographic memory - some are just missing the film.
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