[Twotone]

I don’t have the Atkins cheesecake recipe, but I was on a LC forum year’s ago & a lady named Myra came up with this one. It’s excellent.

Myra’s New York-Style Cheesecake

Crust:
1 1/4 cups ground pecans
1 tablespoon splenda
6 tablespoons butter, melted
1 tbsp cinnamon

Topping:

2 cups sour cream (16 oz. container)
1 teaspoon vanilla
3 tablespoon splenda

Filling:

3 packages (8 oz. each) cream cheese, softened
1 cup splenda
4 eggs
1 teaspoon vanilla

In a bowl, stir nuts, splenda, cinnamon and melted butter until combined. Press into bottom of a 9-inch spring-form pan. Chill in the refrigerator at least 15 minutes.

In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well combined refrigerate.

In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy. Add the eggs, one at a time, blending well after each addition. Blend in the remaining 1 teaspoon vanilla.

Pour the cream cheese mixture into the spring-form pan, and bake at 350 degree for 50 minutes. With a spatula, spread the sour cream mixture over the top, making sure you reach to the edges of the pan. Return cake to oven and bake an additional 5 minutes. Remove cake from oven, allow to cool to room temperature (cake will settle in the pan). Slide a knife around the edge of the cake to loosen it, then remove the spring-form ring. Keep chilled in the refrigerator.

[Jamestown1630]

Thank you for posting that; it looks very good.

Another ‘treat’ I’ve found that can get you through the times when you’re dying for something sweet, is to make sugar-free Jello, and put real whipped cream on top (the kind that shoots out of the can ;-)

[Liz]

This dessert is ideal for l/c diets. Elegant jello bavarian
attractively molded, served in puddle of strawberry sauce.

Strawberry Bavarian Cream

METHOD Pour cup boiling water over 3 oz pkg s/f strawberry Jello; stir/dissolve. Separately, add cool water to juice from frozen strawberries---make one cup. Stir into Jello. Chill/partially set. Elec/mixer foamy. Stir in pkg drained frozen sliced berries, 1/2 pint whipping cream (or cool whip).

PRESENTATION fill wet glass mold w/ jello cream; can add fresh berries, then rest Jello cream. Chill. Unmold on server.

SERVE w/ puddle of fresh strawberry sauce, garnish w/ fresh berries, mint sprig.

ING pkg frozen sliced strawberries, thawed and drained (save juice) cup boiling water 3 oz. strawberry Jello 1/2 pt. whipping cream or small Cool Whip 1-2 qt. fresh strawberries pureed for sauce mint sprigs

[pops88]

Myra’s was the recipe I used years ago when I made cheese cake. I like a cheese cake that is less sweet so I didn’t use as much Splenda, and I like a little lemon in mine so added a squeeze. I also left off the crust and sour cream, but it always turned out well and was yummy. I also like savory cheese cakes, especially cheese and jalapeno, although I don’t have a recipe handy. It’s pretty much a basic cheese cake base without the sugar, and savory ingredients instead.

I had a fantastic custard recipe, but lost it and couldn’t find it on the internet. As I remember, it was eggs, cream and vanilla carefully microwaved to thicken.

I used to microwave American cheese, and just tried it again from the Cheeze-it substitute recipe posted. The parchment paper works so well and solved the problem of getting it off the plate. Another favorite is microwaved pepperoni chips. I put pepperoni on 2 cheap paper plates layered on a dinner plate. Microwave 1-2 min until crisp, remove from top paper plate to the bottom to continue to absorb oil. I add sauce and cheese before microwaving if I need a pizza fix.