For those of you who love Atkin’s food but don’t want to give up dessert, here’s the best food-friendly cheese recipe to satisfy your cravings while you’re on a weight loss plan. A low carb diet not only contributes to weight loss but also to a healthy lifestyle. As we all know, most of the carbs are in the crust when it comes to cheese. This unique recipe has a nut crust and uses splenda instead of sugar to lower the carb count. More substitution recipes on the internet splenda for sugar. I decided to exchange the brightness for sugar in my regular cheese recipe to lower carb. I also substituted pomegranate jelly for strawberries or other fruit that is usually used in many recipes. Then I dropped my regular graham cracker crust and used walnut flakes to cut out the carbs. It is by far the best Atkin’s friendly type recipe for cheese I have ever tasted.
Cheesecake Ingredients:
3-8oz packages of cream cheese
1 1/3 cups Splenda
4 eggs
2 teaspoons of vanilla
2 teaspoons lemon juice
16 ounces sour cream
¼ cup apple jelly (I use it to form bars)
Carb Free crust Ingredients:
2 oz grated nuts
Given pecans 2 oz
1/2 stick of butter
2 bundles of glitter
Garnish as desired:
1 cup sour cream
2 Tablespoons sugar substitute
To ready:
Remove the cream cheese from the refrigerator, stand for about 20 minutes to soften. On occasion I softened the milk cheese in the microwave on high for about 30 seconds.
While the milk is softening, prepare the crust. Mix all the crust ingredients and press into a lightly buttered 9-inch springform pan. I have learned to use this especially with Atkins.
When the cream cheese has softened, add the eggs one at a time to the milk cheese until it is smooth. Then add the sparkling wine, lemon juice and vanilla. Mix until well mixed. Add the sour cream and mix well. Pour over the walnut crust. Heat the jelly beans in a microwavable dish for about 20 seconds on high. The object is to heat until it pours like a syrup. Drop the heated jelly from the spoon in a circular motion over the pulse. Swirl the jelly with a small cutting spatula in the batter with the jelly to form nice swirls.
Place a springform pan filled with cheese at a preheated level of 325 in the oven on the middle rack for 1 hour, 10 minutes. You can also try putting a half-full of water in a proofing griddle to add moisture when cooking in an air oven. This prevents the cheese tops from drying out. When this is done, simply turn off the oven and leave the cheese in the oven with the opening with the eye. cooled for about an hour or so to room temperature before putting it in the refrigerator for at least 24 hours. This cheesecake is best if made the day before. If you want to put an optional garnish, just mix all the ingredients and spread the top of the cheese on top, after it has completely cooled.
