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Recipe Room Home » Low Carb Recipes » Cheesecakes « Previous Recipe · Next Recipe » Apricot Cheesecake Reviews Views Date of last review 1 4670 Mon May 10, 2004 Recommended By Average Rating 100% of reviewers 10.0 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 Source:

Author Distinct772 Senior LCF Member Registered: November 2002 Location: Northern Saskatchewan Canada Posts: 457 Review Date: Mon May 10, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Very good, Loved for a treat Cons: This recipie was wonderful. I didn't add as much sour cream to the top as it suggest, i only used about 1/2 cup. I also baked for 50 minutes then back in for the last ten. I recommend this to anyone.

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