Atkins Cheesecake

• Crust
• 1 cup pine nuts
• 1 cup macadamia nuts
• 2 packets sugar substitute
• 3 tablespoons butter, melted
• Filling
• 16 ounces cream cheese
• 10 packets sugar substitute
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons grated fresh lemon rind
• 1/4 teaspoon salt
• 1 cup sour cream
• blueberries (to garnish) (optional)

1. Heat oven to 350u0b0F.
2. For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike.
3. Add sugar substitute and butter; pulse to combine.
4. Transfer to a 9" springform pan.
5. With your fingers, gently press nut mixture to form a crust on bottom of pan.
6. Bake 10 minutes; remove from oven and cool.
7. Place cream cheese and sugar substitute in food processor; process until smooth.
8. Add eggs, one at a time, blending well after each addition.
9. Add vanilla extract, lemon rind and salt; pulse to combine.
10. Add sour cream and process to combine.
11. Pour filling into prepared crust.
12. Bake 40 minutes.
13. Turn off oven; let cheesecake cool for one hour without opening door.
14. Chill overnight.
15. Garnish with blueberries before serving.
16. atkins tips.
17. To cut chilled cheesecake into neat slices, use a long piece of dental floss.
18. Then wrap each piece individually and freeze.
19. It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving.
20. Bon appetit!

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Taken from www.food.com/recipe/atkins-cheesecake-64766 (may not work)