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  #1   ^
Old Sat, Jun-23-07, 20:42
kevsmama's Avatar
kevsmama kevsmama is offline
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Posts: 1,018
 
Plan: atkins
Stats: 335/245/200 Female 5'7"
BF:
Progress: 67%
Location: Cordes Lakes, AZ
Question 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.
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  #2   ^
Old Sat, Jun-23-07, 21:27
amberview's Avatar
amberview amberview is offline
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Posts: 1,196
 
Plan: Atkins
Stats: 166/158/135 Female 5'6
BF:39/34/20%
Progress: 26%
Location: Orlando, FL
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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.
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  #3   ^
Old Sun, Jun-24-07, 05:51
Elizellen's Avatar
Elizellen Elizellen is offline
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Posts: 10,733
 
Plan: Atkins (DANDR)
Stats: 290/141/130 Female 65.5 inches
BF:
Progress: 93%
Location: Bournemouth (UK)
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In my DADR (1972) the cheesecake is made with cream cheese, not cottage cheese.
Quote:
1/4 cup heavy cream
8 ounces whipped cream cheese
1.5 envelopes of unsweetened gelatine
1.4 cup cold water
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

combine 1/4 cup cream + cream cheese in a pan and cook over low heat til melted.
Sprinkle the gelatine over cold water and add to the cheese mixture
Stir with a wire whisk till it begins to boil and remove from heat and allow to cool.
Add egg yolks, vanilla, lemon and rind plus 4 teaspoons of sugar twin.

Whip 3/4 cup of cream with 1 teaspoon of sugar twin.
Beat egg whites with 1 teaspoon sugar twin.

fold the whipped cream and egg whites into the cool cheese mixture and sprinkle with cinnamon.

spray a loaf pan with pam and pour mixture into loaf tin and refrigerate.

NB lemon peel is not on the induction list of allowed foods
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  #4   ^
Old Sun, Jun-24-07, 12:49
kevsmama's Avatar
kevsmama kevsmama is offline
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Posts: 1,018
 
Plan: atkins
Stats: 335/245/200 Female 5'7"
BF:
Progress: 67%
Location: Cordes Lakes, AZ
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Thank you so much everyone
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  #5   ^
Old Sat, Mar-04-17, 11:29
Renate Renate is offline
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Plan: Atkinsd
Stats: 193/157/140 Female 5'1"
BF:
Progress:
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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
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  #6   ^
Old Sat, Mar-04-17, 11:49
DelaneyLC's Avatar
DelaneyLC DelaneyLC is offline
Posts: 2,012
 
Plan: Atkins '72
Stats: 188/143/144 Female 5'4"
BF:
Progress: 102%
Location: NV
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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.

Last edited by DelaneyLC : Sat, Mar-04-17 at 11:55.
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  #7   ^
Old Sat, Mar-04-17, 11:50
Baylor1's Avatar
Baylor1 Baylor1 is offline
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Posts: 137
 
Plan: Atkins
Stats: 000/000/000 Female 66 inches
BF:
Progress:
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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!!
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  #8   ^
Old Thu, Mar-30-17, 17:47
1312go 1312go is offline
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Posts: 16
 
Plan: atkins
Stats: 363/307/240 Male 6
BF:
Progress: 46%
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I might try this
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  #9   ^
Old Fri, Mar-31-17, 08:57
bkloots's Avatar
bkloots bkloots is offline
Posts: 8,860
 
Plan: Atkins/LCHF
Stats: 195/149.7/135 Female 63in
BF:
Progress: 76%
Location: Kansas City, MO
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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
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  #10   ^
Old Fri, Mar-31-17, 09:06
bkloots's Avatar
bkloots bkloots is offline
Posts: 8,860
 
Plan: Atkins/LCHF
Stats: 195/149.7/135 Female 63in
BF:
Progress: 76%
Location: Kansas City, MO
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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.
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