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As promised: low carb cheesecake recipeFrom: anonymous@obgyn.netTue, 20 Feb 2001 09:24:12 -0500
This is from the Atkins cookbook. When buying ingredients, look for the lowest carb count - cream cheese and sour cream vary a lot! Make sure to wrap the outside of your springform pan with aluminum foil - otherwise the water leaks in and makes the cheesecake soggy. The carb calculations below are for 12 servings from each cheesecake. I tend to make 8 servings out of each cake, which is a little over 3 g of carbs per serving. My husband loves this straight out of the oven - warm, YUM. This also freezes really well! Cheesecake 16 ounces cream cheese at room temperature 3 eggs 1 cup sour cream 1/2 vanilla bean scraped (you could use other flavors) 12 packets Splenda Preheat oven to 350 degrees F Place all ingredients in a blender (I use a mixer and bowl) and blend for 15 minutes. Pour mixture into a 8 or 9 inch springform pan. Wrap outside of springform pan in foil. Place in a pan of hot water in oven. If water evaporates during baking, add more hot water as needed. Bake for 1 hour; turn off oven and leave cake in oven 1 hour more. TOTAL GRAMS 33.0 GRAMS PER SERViNG 2.8
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