November 1st, 2019


Low-carb cheesecake

My friend Beth Ann requested this recipe. This represents Deanne's makeover of an old ATKINS Diet recipe.

1 cup finely crush cereal: ATKINS Crunchy Almond Crisp*
1/4 cup butter
1/2 tsp cinnamon
1/4 tsp nutmeg
more butter
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.
*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.


5 8-oz pkg cream cheese, warmed to room temp
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
Beat 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.
**Deanne says this is back in stores these days, under various brands. Any low-carb baking mix will do.

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.