“This is the Cheesecake from www.atkins.com itself! According to the site one peice is 4.5 Net Carbs total. Enjoy!”
READY IN:
1hr 5mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

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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