New York Stule Cheesecake with Peanutty Crust by Virginislander

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    BakerAunt
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      NY-Style Cheesecake with Peanutty Crust
      Submitted by virginislander on February 15, 2005 at 9:55 am

      This is a low carb cheesecake with 4g net carbs per serving. I have no idea where I found this recipe, but it is really good.

      1-1/4 cups Carb Options Creamy or Super Chunk Peanut Spread
      3/4 cups Splenda
      4 eggs
      2 Tbsp. honey
      4 tsp vanilla extract
      1/4 tsp salt
      3 pkg. (8 oz. each) cream cheese, softened
      1 cup sour cream
      Optional cocoa powder to flavor some of the batter

      1. Preheat oven to 325F

      2. For crust, in medium bowl, combine 1 cup peanut spread, 1/4 cup sweetener, 1 egg - slightly beaten, honey, 1 tsp vanilla and salt until smooth. Evenly press in bottom and 1-inch up the sides of a 10-inch springform pan. Bake 12 minutes until golden; cool.

      3. Meanwhile, in mixing bowl with electric mixer, beat cream cheese, remaining 1/2 cup sweetener, 3 tsp. vanilla and sour cream until smooth. Add remaining 3 eggs, one at a time, and continue beating until fluffy. Pour into prepared crust*.

      4. Bake 40 minutes or until center is almost set. On wire rack, cool 1 hour. Refrigerate 3 hours or overnight. Just before serving, melt remaining peanut spread and drizzle over cheesecake.

      * At this point, I withheld some of the batter and mixed in cocoa powder and drizzled it over the cheesecake batter.

      NOTE: The next time I make this, I am going to put it in a water bath as the top cracked.
      Serves 12

      Calories 220
      Total fat 20G
      Saturated Fat 9g
      Cholesterol
      70mg
      Sodium 190
      Total carbohydrates 5g
      Dietary fiber 1g
      Sugar 0g
      Protein 7g

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