1 1/2 cups finely ground walnuts or pecans
2 tablespoons melted butter
1/2 teaspoon cinnamon
2 pounds whole milk ricotta cheese
4 ounces cream cheese, softened
1 1/2 cups granular sugar substitute (such as SplendaŽ)
3 tablespoons Atkins Bake Mix
1 tablespoon vanilla extract
2 teaspoons grated lemon rind
1. Heat oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Combine crust ingredients; pat onto bottom and sides of pan. Bake 10-12 minutes until golden; cool on wire rack.
2. In a food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, bake mix, extract and lemon rind. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.
3. Bake cheesecake in a water bath 1 hour until puffed and golden and a toothpick inserted 1-inch from center comes out clean. Cool in oven 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate until well chilled.
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