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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).

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.

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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