Atkins Friendly Cheesecake

Atkins friendly cheesecake? Yes Please. For all those dieters out there who can’t beat the cravings for dessert, this is the perfect cheesecake.

It’s much like any basic cheesecake, with a nut crust rather than a graham cracker base. I tried a blueberry vanilla cheesecake with a walnut crust. This cheesecake is just what I need when I’m craving something sweet without the added carbs!


2 cups Walnuts

2 tbs Splenda

½ cup Butter


750g Cream Cheese (Full Fat)

3 Eggs

¾ cup Splenda

1 tsp Vanilla

1 cup Blueberries


  • In food processor, mix nuts, melted butter and Splenda. Spray a 9” spring form pan and press nut mixture firmly into the bottom of the pan. Bake for 8 minutes in oven preheated to 325.
  • In stand mixer, beat cream cheese until smooth. Scrape down sides of mixer and add Splenda.
  • Add eggs to cream cheese mixture one at a time making sure each is incorporated before adding the next. Finally add vanilla.
  • In medium saucepan, bring blueberries to a boil (if necessary add a touch of lemon juice)
  • Pour 1/3rd of cream cheese mixture into pan. Spoon small amounts of blueberry sauce onto cream cheese mixture, and spread with a knife in a circular motion creating a swirl design. Repeat this with 2 more layers of cream cheese mixture and blueberry sauce.
  • Bake in oven preheated to 325 for 40-45 minutes. Center should still be “wobbly”, it will set when cooled in refrigerator. Chill for 2 hours before serving.
Published in: on November 2, 2010 at 2:19 am  Leave a Comment  
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Blueberry Tart with White Port and Vanilla Bean Ice Cream

One of my new favourites, this little tart will please anyone! I recently had a friend over for dinner and completely forgot to plan dessert. I happened to have the ingredients for this dish in my cupboard because it is just so simple it’s hard not to have everything you need on hand.  If I had a little bit more time, I would have made a delicious White Port and Vanilla Bean Ice Cream to serve alongside.

All you need is a basic pie crust recipe…..

  • 1 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 6 to 8 Tbsp ice water

1.)    Butter must be cold, not room temperature. Cut the butter into small cubes.

2.) Mix the flour, salt and sugar in a food processor. Add the butter but only pulse until the butter is mixed in to pea sized clumps. Add the ice water until the dough just comes together.  Be very careful not to over-mix.  A great pie crust is soft and crumbly, without being chewy or hard to cut through.  The less you mix any dough, the softer it will be.

2.)     Remove dough from food processor and cover it with flour so that it is easier to roll out. On a floured surface, roll the dough out to about 1/8th of an inch thick (make sure the dough isn’t sticking to the table as you roll it out! Just sprinkle more flour on BOTH surfaces of the dough if it is.) Press the dough into greased tart pans, and cover with parchment paper and uncooked beans to blind bake the crust.

Blind bake the crust in an oven preheated to 375 degrees for 10-30 minutes (depending on the size of your tart). You want to be sure the dough is sufficiently chilled before blind baking to make sure the sides don’t “melt”.  Remove the beans/parchment from the shell, and poke a few holes in the bottom of the crust to allow the air to escape. Allow to bake for another 5 minutes or so until it is a light golden brown.

4.)     Fill pie and bake for 10-15 minutes.

…Blueberry Port Filling

2 small sized containers of blueberries

¼ cup sugar

¼ cup port

Corn Starch Slurry – to thicken

In small pot, cook 1 container of blueberries with sugar and port. Combine about 1 tablespoon of cornstach to a couple tablespoons of water to make a slurry.  Add the slurry to the blueberry mixture to thicken it (this will ensure that your amazing crispy crust will remain that way).  Once this becomes soft and syrupy, add the second container of berries (if you add both at the beginning, there will be no whole berries and your filling will be very mushy) Pour into pre baked pie crusts and bake for 10-15 minutes.

Published in: on October 16, 2010 at 6:44 pm  Leave a Comment  
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