Atkins Original Cheesecake
 

Does anyone have the original Atkins cheesecake recipe-it was made with cottage cheese and lemon juice and splenda and cinnamon. I thought that is was delicious, I loaned my first Atkins book out and never got it back. Please help if anyone has this.

There is a cheesecake recipe on the site http://www.atkins.com/recipes/c/creamy-cheesecake-695 . Oh never mind it doesn't have cottage cheese.

In my DADR (1972) the cheesecake is made with cream cheese, not cottage cheese.

NB lemon peel is not on the induction list of allowed foods

Thank you so much everyone

The first cheesecake recipe he published:
3-8oz creamcheese, softened
3 eggs
1 egg yolk
3/4 tsp lemon zest
1 tsp vanilla extract
1 cup sour cream
12 packs Splenda

In food processor
Mix cream cheese with lemon zest and vanilla
Add eggs, one at a time til completely mixed in
Add Splenda, slowly, mix thoroughly
Add sour cream and mix
Run processor for 15 minuted
Turn mix into oven safe baking dish (I use ramicins for portion control)
Bake at 325C til toothpick just offcenter comes out clean, about 40 minutes.
Before heating up the oven I put a large cake pan filled with 2 cups water in the oven, it prevents most times the cracks on top

There are 2 cheesecake recipes in the 72 book. This is the cottage cheese one. I have never tried it. It's on pg 246.

6 eggs
2 tablespoons lemon juice
2 teaspoons vanilla
4 teaspoons soft margarine or vegatable oil
artificial sweetener equal to 30 teaspoons of sugar

32 ounces cottage cheese

Preheat oven to 350
Put first 5 ingredients into a blender and blend thoroughly
Add cottage cheese slowly. Blend until smooth.
Pour into a loaf pan.
Top with cinnamon if desired.
Bake for 45 minutes, or until firm.
Turn off oven and leave cake in there with the door open for one hour, then chill.
Overnight refrigeration will add flavor.
No-cal brand syrups can be added for variety.

I always made my own, I follow a traditional new york cheesecake but change for Atkins parameters.
https://baylorandatkins.wordpress.c...ake-all-phases/

I usually make it in muffin tins and freeze it for later.

However when I was doing Atkins in the 90's you could order Atkins cheesecake at the steak house around the corner.. It was yummy!!

I might try this

Corrections: Please note in the recipe above

1/4 cup heavy cream
8 ounces whipped cream cheese
1.5 envelopes of unsweetened gelatine UNFLAVORED gelatin
1.4 cup cold water SHOULD BE 1/4 cup
2 eggs - room temp, seperated
3 tablespoons vanilla
1/4 lemon - juice + grated rind
6 teaspoons Sugar Twin
3/4 cup heavy cream
Cinnamon
Pam spray

I make a cheesecake with sour cream and cream cheese--similar to some above. Here's a delicious and easy crust.

Crust

Approximately 1 cup chopped raw pecans or walnuts
1 TBS butter
1 egg white
1 tsp salt

Mix nuts, melted butter, egg white, and salt.
Spread mixture on the bottom of a pie dish.
Bake for 15 minutes at 325. COOL.

Make more mixture if you choose to spread up the sides,
for example in a spring form pan.