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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This is the Cheesecake from itself! According to the site one peice is 4.5 Net Carbs total. Enjoy! Ingredients:
1 cup pine nuts |
1 cup macadamia nuts |
2 packets sugar substitute |
3 tablespoons butter, melted |
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 |
blueberries (to garnish) (optional) |
Directions:
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.
20. Bon appetit!
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