Italian Ricotta Cheesecake


1 1/2 cups finely ground walnuts or pecans 
2 tablespoons melted butter 
1/2 teaspoon cinnamon 

2 pounds whole milk ricotta cheese 
4 ounces cream cheese, softened 
4 eggs 
1 1/2 cups granular sugar substitute (such as SplendaŽ) 
3 tablespoons Atkins Bake Mix 
1 tablespoon vanilla extract 
2 teaspoons grated lemon rind 


1. Heat oven to 350°F. 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 10-12 minutes until golden; cool on wire rack. 2. 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. 3. 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.