Atkins Low Carb Cheesecake Recipe
New York Cheesecake Recipe
Crumb Crust:
1 ½ cups crushed low Carb cinnamon Nutrageous Granola
5 tbsp real butter
1/3 cup Splenda
1/8 tsp salt
Filling:
2 lbs cream cheese
1 cup Splenda
1 tsp vanilla
1 tsp lemon juice
4 Eggs
For the crust, stir together crust ingredients and press onto the bottom of the spring pan and 1 inch up the sides. Fill immediately or chill for up to 2 hours.
Preheat the oven to 325 degrees.
Filling: use your mixer on the lowest speed, beat the cream cheese no more than 30 seconds stop the bowl and scrape the beaters. Add the sugar in a stream, mixing no more than 30 seconds, stop and scrape. Add vanilla, lemon juice and one egg at a time until each egg is absorbed no more than 30 seconds at a time. Stop and scrape after each addition. Wrap aluminum foil around the bottom of the spring form pan so that at least 1 inch up the sides place the pan in a roasting pan and pour warm water into the pan to a depth of about ½ inch. Bake for about 60 minutes or until lightly colored and firm except for the very center. Remove from the pan of hot water. Remove the foil and cool completely on a rack. Wrap the Cheesecake in plastic or foil and chill overnight before unmolding.