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Monday, December 24, 2018

Healthy Peanut Butter Cheesecake

That frosting became the inspiration for today’s dessert: Skinny Peanut Butter Cheesecake! It’s sweet and creamy with a light peanut butter taste, and boy oh boy… This is the stuff dreams are made of!
 INGREDIENTS:
Crust:
  • 1 ½ cups almond flour
  • 1/3 cup unsweetened cocoa
  • ¼ cup sugar-free sweetener
  • 5 Tbsp. butter, melted
Stabilized whipped cream:
  • 1 tsp. unsweetened gelatin
  • 4 tsp. cold water
  • 1 cup heavy whipping cream
  • ¼ cup sugar-free sweetener
Filling:
  • 24 oz. cream cheese, room temperature
  • ½ cup sugar-free sweetener
  • 1 tsp. pure vanilla extract
  • 1 ¼ cups peanut butter
Chocolate ganache:
  • 3 Tbsp. butter
  • 1 oz. unsweetened baking chocolate
  • 2 Tbsp. sugar-free sweetener
  • ¼ tsp. pure vanilla extract
DIRECTIONS:
Crust:
  1. Mix crust ingredients together and press into 9” springform pan.
Stabilized whipped cream:
  1. In a small pan, combine gelatin and cold water; let stand until thick.
  2. Turn heat on low. Stir constantly until gelatin dissolves.
  3. Remove from heat and allow to cool.
  4. In a small mixing bowl, whip the cream with the powdered sweetener.
  5. Once it’s thickened, add gelatin while beating slowly.
  6. Whip at high speed until stiff. Set aside.
Filling:
  1. Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
  2. Gently fold in stabilized whipped cream.
  3. Pour filling over crust and smooth with rubber spatula.
  4. Refrigerate at least 4 hours or until firm.
  5. Run knife along edge of cheesecake in pan to loosen, then remove springform side.
Chocolate ganache:
  1. Melt butter and chocolate in a small saucepan or microwave and stir.
  2. Stir in powdered sweetener and vanilla.
  3. Drizzle chocolate sauce over top of cheesecake.




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