Ingredients
- Cookie Crumb Crust:
1 cup sifted soy flour
2 tsp. baking powder
1/2 tsp. salt
1 stick of butter (Maybe apple or almond butter instead)
1/2 cup artificial brown sweetener
1/4 cup low carb white sweetener
1 tsp. vanilla
4 tbsp. low carb peanut butter (use PB2)
2 egg whites
Cheesecake Filling:
2 pkgs. cream cheese (low-fat)
1/4 cup sour cream (maybe use Fage instead)
1 cup low carb white sweetener
3 eggs
1 egg white
1 tsp. vanilla extract
4 tbsp. butter melted (Maybe almond or apple butter instead)
Cookie Crust Preparation:
Sift together soy flour, baking powder and salt into bowl.
Cream one stick of butter with artificial brown sweetener and low carb white sweetener in mixer with wire whip attachment for 1 minute.
Add vanilla and peanut butter and mix – 1 minute. Scrape sides of bowl with rubber spatula and add egg whites – continue to mix for 1 minute.
Gradually stir in the dry ingredients until mixed.
Spoon out teaspoonfuls of dough and form into balls. Place on greased cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 – 15 minutes until lightly brown. Remove from oven and let cool on rack.
Once cookies are cooled, grind 12 cookies in food processor and add 1 stick of melted butter.
Press mixture onto bottom of greased spring form pan and bake for 10 minutes. Remove from oven to cool.
Cheesecake Filling Preparation:
Preheat oven to 300 degrees.
Mix cream cheese with mixer or wire whip. Add sour cream, low-carb sweetener, eggs, egg white, vanilla and butter to bowl and continue to mix for 4 - 5 minutes.
Pour mixture over cooled cookie crust in spring form pan and bake for 1 hour and 15 minutes in water bath. Remove from oven and let cool.
Yields 8 Servings - approximately 7.5 net carbs per serving
Description
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