Category : Desserts
Author : Susan
Hits : 3135
Date : 24/07/2003
Crust: 1 1/2 cups finely ground walnuts or pecans 2 tablespoons melted butter 1/2 teaspoon cinnamon Filling:2 pounds whole milk ricotta cheese 4 ounces cream cheese, softened 4 eggs 1 1/2 cups granular sugar substitute (such as Splenda®) 3 tablespoons Atkins Bake Mix 1 tablespoon vanilla extract 2 teaspoons grated lemon rind
1. Heat oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Combine crust ingredients; pat onto bottom and sides of pan. Bake 10-12 minutes until golden; cool on wire rack.2. In a food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, bake mix, extract and lemon rind. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.3. Bake cheesecake in a water bath 1 hour until puffed and golden and a toothpick inserted 1-inch from center comes out clean. Cool in oven 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate until well chilled.
You should be able to find apricots in most major stores from January until early August.
California apricots are available from May through July (...)
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