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Reviews Date of last review
Sun January 4, 2009
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Description: This recipe comes from my mother who recently began Atkins. You can use any flavor of Steel's or Keto low carb jam. I have only tried it with Apricot so far and it's great. Super simple, a very creamy cheesecake. DO NOT OVERBAKE! Oven temperatures vary so please be careful.
Ingredients: Crust: I usually use Almond or Hazelnut meal with butter and splenda (maybe a little cinnamon) press onto the bottom of a 9 or 10 inch springform pan. Amount depends on how much crust you like. Usually 1 1/2 cups meal to 1/2 stick butter (melted).


Filling:
3 8 oz packages cream cheese - softened
4 eggs
3/4 cup Splenda
1 tsp. vanilla
1/2 of a 10 oz jar low carb apricot jam (or other flavor of your choice)You can use more if you like, make sure you have enough left for the topping.


Topping:
16 oz sour cream (or less if you want)
1 TBSP Splenda
Remainder of jam



How To Prepare: Beat cream cheese until light and fluffy. Add eggs one at a time until blended. Add Splenda and vanilla. Blend in jam (or swirl if you want to be fancy). Bake at 350 degrees or until cheesecake is set 3 inches from the side but still a little jiggly in the middle. Also, adjust baking time depending on the size of your springform pan. Probably 10 minutes less for a 10" pan. Take out and let cool for 5-10 minutes.


Mix together topping and spread on cheesecake and place back in oven for approximately 10 minutes.
Cool and chill in refrigerator.
Number of Servings: at least 12
Carbs per serving - include all nutritional information if known: Hopefully very low!!! Maybe 6 grams per serving? Only guessing!
Preparation Time: 1/2 hour not including baking time
Effort (Easy, Average, Difficult): Easy
 


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