Crust
1 cup finely crush cereal: ATKINS Crunchy Almond Crisp*Melt butter and mix with cereal, cinnamon, and nutmeg. Butter a 9" spring-form pan well on bottom and sides and esp. where they sides join the bottom. Pat mix into pan to cover the bottom and up the sides about 1/2" or so.
1/4 cup butter
1/2 tsp cinnamon
1/4 tsp nutmeg
more butter
*This cereal is no longer available. You can use another low-carb cereal, or you can finely chop almonds in your food processor to make the crust.
Preheat oven to 450 degrees.
Filling
5 8-oz pkg cream cheese, warmed to room tempBeat cream cheese until creamy. Add vanilla and citrus peel. Mix Splenda and baking mix and gradually add to cream cheese. Add eggs and yolks one at a time, beating after each addition until smooth. Scrape bowl thoroughly to get it all mixed. Gently stir in cream.
1/4 tsp vanilla
3/4 tsp grated citrus peel
1 3/4 cup granular Splenda
3 tablespoons ATKINS Baking Mix**
5 eggs + 2 egg yolks
**Deanne says this is back in stores these days, under various brands. Any low-carb baking mix will do.
Bake
Pour filling into crust-lined pan. Bake at 450 degrees for 12 minutes. Reduce heat to 300 degrees and bake 55 minutes or until knife inserted off-center comes out clean.
Remove from oven and cool 1/2 hour. Loosen sides with spatula and cool another 1/2 hour. Remove sides of pan and cool 2 hours. Chill 2 hours or more before serving. Cut in 12 servings. Can be served with fruit chopped and mixed with 2 Tbsp Splenda.
1/12 of cake w/o fruit is 4.375 carbs; with fruit, 5 carbs.
