Ingredients:
1 cup pine nuts
1 cup macadamia nuts
2 packets sugar substitute
3 tablespoons butter, melted
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)
Directions:
Heat oven to 350 F.
For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike.
Add sugar substitute and butter; pulse to combine.
Transfer to a 9″ springform pan.
With your fingers, gently press nut mixture to form a crust on bottom of pan.
Bake 10 minutes; remove from oven and cool.
Place cream cheese and sugar substitute in food processor; process until smooth.
Add eggs, one at a time, blending well after each addition.
Add vanilla extract, lemon rind and salt; pulse to combine.
Add sour cream and process to combine.
Pour filling into prepared crust.
Bake 40 minutes.
Turn off oven; let cheesecake cool for one hour without opening door.
Chill overnight.
Garnish with blueberries before serving.
atkins tips.
To cut chilled cheesecake into neat slices, use a long piece of dental floss.
Then wrap each piece individually and freeze.
It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving.
Bon appetit!
Servings: 16
Time preparation: 15 min.
Time total: 65 min.