Cheesecake

[FarsideMom]

Does anyone have the cheesecake receipe from the Original Atkins Last Chance Diet book? I used to have a copy and it looked wonderful, but was nasty with saccharin or Sweet & Low. I would like to try it with Splenda.

[miredkitty]

This one is fantastic!!!

Recipe Name
Beachgirl's Basic Cheesecake
Posted by JazzyV for Beachgirl Serves:
CarbsPerServing: 5g
Effort: Average


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Ingredients:
32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream

How to Prepare:
With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so donât believe any one who tells you it is normal for a cheesecake to be cracked; it isnât.) Always treat the batter gently.

Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.

[jhhayes]

Is this the one you were looking for? I got it off Recipezzar.com
Atkins Cheesecake

Crust
1 cup pine nut
1 cup macadamia nut
2 packets sugar substitute
3 tablespoons butter, melted


Filling
16 ounces cream cheese
10 packets sugar substitute
3 large eggs
2 teaspoons vanilla extract
2 teaspoons grated fresh lemon rind
1/4 teaspoon salt
1 cup sour cream

1. Heat oven to 350ºF.
2. For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike.
3. Add sugar substitute and butter; pulse to combine.
4. Transfer to a 9" springform pan.
5. With your fingers, gently press nut mixture to form a crust on bottom of pan.
6. Bake 10 minutes; remove from oven and cool.
7. Place cream cheese and sugar substitute in food processor; process until smooth.
8. Add eggs, one at a time, blending well after each addition.
9. Add vanilla extract, lemon rind and salt; pulse to combine.
10. Add sour cream and process to combine.
11. Pour filling into prepared crust.
12. Bake 40 minutes.
13. Turn off oven; let cheesecake cool for one hour without opening door.
14. Chill overnight.
15. Garnish with blueberries before serving.
16. atkins tips.
17. To cut chilled cheesecake into neat slices, use a long piece of dental floss.
18. Then wrap each piece individually and freeze.
19. It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving.

[Desertthorn]

Did you check out our new recipe site. We have some other Cheesecake recipes

http://www.lowcarbrecipes.org/