This is an adaptation of the recipe available in the Atkins cookbook. Having had poor luck with it the first time around, and with no vanilla bean on hand, I changed a few things around to see how they worked out.
Provided by RussArulo
Categories Cheesecake
Time 2h10m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Bring cheeses to room temperature.
- Preheat oven to 350°F.
- In a food processor, blend all ingredients on high for 90 seconds to three minutes. Eyeball the mixture to make sure there are no chunks of cheese. (The cookbook calls for a blender to be used for 15 minutes.).
- The original recipe calls for the use of a springform pan; failing that, use an 8" x 8" metal pan (as you might use for cakes or brownies). In either case, the pan you use will have to be put in a larger pan or dish that will function as a bain-marie.
- Get some water on the boil.
- Place the baking pan into the dish/pan-cum-bain-marie WITHOUT water and pour the cheesecake mixture into the baking pan.
- Add the hot/boiling water to the larger vessel.
- Place at or near the center rack.
- Bake for one hour.
- Turn off the oven and leave the cheesecake inside it for an hour more.
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