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Creamy Cheesecake




Source of Recipe


ATKINS


List of Ingredients




Crust:
1 cup pine nuts
1 cup unsalted macadamia nuts
1 1/2 tablespoons granular sugar substitute
3 tablespoons unsalted butter, melted


Filling:
16 ounces cream cheese
1/3 cup plus 2 tablespoons granular sugar substitute
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract
2 teaspoons grated lemon zest (about 1 large lemon)
1/4 teaspoon salt
blueberries for garnish (optional)


Recipe



1. Preheat oven to 350ºF.
2. To make the crust: In a food processor, pulse nuts and sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into the bottom a 9” springform pan. Bake 10 minutes and remove from oven tocool.
3. To make filling: In a food processor, pulse cream cheese and sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, zest and salt, pulsing just to combine.
4. Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours. Garnish with blueberries before serving (optional).

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.

You can also substitute any nuts you have onhand for the crust.