[Marianne]

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Italian Ricotta Cheesecake





Baking it in a water bath gives this cheesecake a creamy texture and ensures even cooking. Simply place a large roasting pan in the center rack of the oven, put the cheesecake pan in the center of the roasting pan, and fill with enough hot water to come at least halfway up the sides.

Crust:
340 grams finely ground walnuts or pecans
2 tablespoons melted unsalted butter
1/2 teaspoon ground cinnamon


Filling:
32 ounces whole-milk ricotta cheese
113 grams cream cheese, softened
4 large eggs
340 grams granular sugar substitute
3 tablespoons Atkins Quick Quisine™ Bake Mix
1 tablespoon vanilla extract
2 teaspoons grated lemon zest
us





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 until golden, 10 to 12 minutes; cool on a 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, vanilla and lemon zest. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.
3. Bake cheesecake in a water bath until puffed and golden and a toothpick inserted 1 inch from center comes out clean, about 1 hour. Cool in oven for 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate. When well chilled, remove from springform pan, cut into wedges and serve.

Servings: 10
Prep time: 15 minutes
Bake/Cook time: 1 h 10 min



Carbohydrates:
9 grams
Net Carbs:
8 grams
Fiber:
1 grams
Protein:
18 grams
Fat:
27.5 grams
Calories:
349

fra www.atkins.com