The RedBird Cafe's Atkins-friendly Cheesecake Royale (without spring form pan):
(should be made the day before it is eaten)
Materials:
1 regular 8" or 9" glass pie dish
a 10 x 14 baking pan or cookie sheet
water
electric mixer
mixing bowl
large spoon or spatula.
Crust --
1 heaping cup graham cracker crumbs (in the end equals about 8 carbs per pie slice)
1/2 stick butter
4-6 packs Splenda (you'll want to taste this to tell how many)
1 tsp. Hershey's unsweetened Cocoa
1 dash cinnamon
Filling --
2 8 oz. pkgs. Philadelphia Cream cheese
16 packs Splenda (taste this, too--16 works for me)
dash vanilla
1 tsp.. key lime juice (in bottle)
1/2 cup heavy whipping cream
3 large eggs
1 tsp. Cornstarch* (optional, but not necessary)
1 regular 8" or 9" glass pie dish
a 10 x 14 baking pan or cookie sheet
water
electric mixer
mixing bowl
large spoon or spatula.
Preheat oven to 400. Fill bottom of baking pan with
about 1/2 inch tap
water.
Crust --
1 heaping cup graham cracker crumbs (in the end equals about 8 carbs per pie slice)
1/2 stick butter
4-6 packs Splenda (you'll want to taste this to tell how many)
1 tsp. Hershey's unsweetened Cocoa
1 dash cinnamon
Filling --
2 8 oz. pkgs. Philadelphia Cream cheese
16 packs Splenda (taste this, too--16 works for me)
dash vanilla
1 tsp.. key lime juice (in bottle)
1/2 cup heavy whipping cream
3 large eggs
1 tsp. Cornstarch* (optional, but not necessary)
--Microwave butter in bowl at 50% power until soft; about 45 seconds. Mix with fork, adding rest of ingredients. Add more butter if too crumbly. You want it to be "wet". Press cracker mix into pie dish, on bottom and up the sides. Place in freezer until you've made the cheese filling.
--Soften cream cheese in bowl in microwave at 50% until just room temp. Add Splenda packs and beat with mixer until fluffy (taste now to adjust amounts of Splenda). Add eggs and beat into fluffy mix. Add rest of ingredients and mix well, scraping sides.
--Remove crust from freezer. Spoon cheesecake into chilled crust. Place in baking pan (with water on bottom). Put in 400-degree oven for ten minutes. Reduce temperature to 200 degrees, and bake 1 hour.
--After 1 hour, turn off oven and crack the door, letting cheesecake remain in oven for two hours after temperature is cut off, with door cracked.
--remove pie dish from baking pan, and when completely cool to touch, chill overnight in refrigerator. (We ate ours warm, but it is better chilled)
--for variety you can top cheesecake with frozen (thawed) blueberries or other fruit or topping sweetened with sugar substitute, or make chocolate version (another recipe).
ENJOY!