Creamy Cheesecake with Macadamia and Pine Nut Crust Recipe
7.2g
Net Carbs
Net Carbs
Prep Time: 720 Minutes
Style:American
Cook Time: 50 Minutes
Phase: Phase 2
Difficulty: Moderate
Style:American
Cook Time: 50 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
How to Calculate Atkins Net CarbsINGREDIENTS
- 1 cup Dried Pine Nuts
- 1 cup, whole or halves Macadamia Nuts
- 9 1/2 tbsp Sucralose Based Sweetener (Sugar Substitute)
- 3 tablespoon Unsalted Butter Stick
- 16 oz Cream Cheese
- 3 large Egg (Whole)
- 1 cup Sour Cream (Cultured)
- 1 tbsp Vanilla Extract
- 2 tsp Lemon Zest
- 1/4 tsp Salt
DIRECTIONS
- Preheat oven to 350°F.
- To make the crust: In a food processor, pulse nuts and 1 1/2 tablespoons sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into the bottom a 9 springform pan. Bake 10 minutes and remove from oven to cool.
- To make filling: In a food processor, pulse cream cheese and 1/2-cup sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, lemon zest and salt, pulsing just to combine. Pour filling into prepared crust.
- Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours. If desired, garnish with blueberries before serving.
Cooking Tip
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
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