Italian Ricotta Cheesecake Recipe

Italian Ricotta Cheesecake
 
 CRUST
 1 1/2 cups finely-ground walnuts or pecans
 2 tablespoon 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 tablespoon Atkins Bake Mix
 1 tablespoon vanilla extract
 2 teaspoons grated lemon rind

Instructions:

Heat oven to 350ºF. 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 to 12 minutes until golden; cool on wire rack.
 
 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.
 
 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.
 
 This recipe yields 10 servings.
 
 Carbohydrates: 9 grams
 Net Carbs: 8 grams
 Fiber: 1 grams
 Protein: 18 grams
 Fat: 27.5 grams
 Calories: 349
 
 Comments: Baking in a water bath gives this cheesecake a creamy texture and ensures even cooking. Simply place a large roasting pan in the center rack of the oven, put the cheesecake pan in the center and fill with enough hot water to come at least halfway up the sides of the pan.
 
 Formatted for MC6 06-29-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Atkins Cookbook at http://atkinscenter.com
 
 Per Serving (excluding unknown items): 248 Calories; 20g Fat (72.3% calories from fat); 13g Protein; 4g Carbohydrate; trace Dietary Fiber; 139mg Cholesterol; 156mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Fruit; 3 Fat.