Atkins Friendly Cheesecake Recipe

Ingredients for Atkins Friendly Cheesecake

• 1 ½ cups (150g) almonds
• Vanilla Protein Powder
• Butter
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• Splenda Sugar Substitute
• 16 ounces (450g) cream cheese
• 1 cup (240ml) sour cream
• 1 teaspoon vanilla extract
• 2 large eggs

How to Make Atkins Friendly Cheesecake

1. Preheat oven to 350°F (175°C).
2. Crust: Combine 1 ½ cups (150g) almonds, ⅓ cup (30g) vanilla whey protein powder, 4 tablespoons (57g) melted unsalted butter, 1 tablespoon ground cinnamon, 1 tablespoon ground nutmeg, and 3 tablespoons Splenda in a food processor. Process until a coarse meal forms.
3. Press the mixture firmly into the bottom of a 9-inch pie dish. Bake for 12-15 minutes, or until lightly golden.
4. Let the crust cool completely.
5. Reduce oven temperature to 325°F (165°C).
6. Cheesecake Filling: In a large bowl, beat 16 ounces (450g) cream cheese until smooth and creamy.
7. Gradually beat in ½ cup (100g) Splenda, followed by 1 cup (240ml) sour cream. Mix until well combined.
8. Add 1 teaspoon vanilla extract and mix.
9. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Beat until completely smooth, with no lumps.
10. Pour the cheesecake filling into the cooled crust.
11. Place the pie dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the pie dish (this creates a water bath for even baking).
12. Bake for 60-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Use a toothpick or knife inserted near the center to check for doneness – only a few moist crumbs should stick to it.
13. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. This prevents cracking.
14. Remove from the oven and let cool completely on a wire rack.
15. Refrigerate for at least 4 hours, or preferably overnight, before serving.