, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Peanut butter cup cheesecake
Ingredients
- 3 oz. 85 g butter
- 1 1 large egglarge eggs
- 1½ cups (6 oz.) 350 ml (170 g) almond flour
- ¼ cup (1¾ oz.) 60 ml (55 g) erythritol or xylitol
- 2 tbsp 2 tbsp cocoa powder
- 1¼ lbs (2½ cups) 550 g (550 ml) cream cheese
- 1 cup 240 ml sour cream
- 3 3 large egglarge eggs
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol or xylitol
- ½ tsp ½ tsp vanilla extract or vanilla beanvanilla beans
- ½ cup 120 ml peanut butter
- 2 oz. (7 tbsp) 55 g (100 ml) sugar-free dark chocolate
- 1 tbsp 1 tbsp coconut oil
Instructions
Chocolate crust
- Preheat oven to 300°F (150°C) using the convection setting.
- Melt the butter and mix with all the other ingredients for the crust in a medium-sized bowl.
- Spread the mixture in the bottom of a 9" (23 cm) springform pan.
- Bake for 10 minutes, remove and let cool at room temperature.
Peanut butter filling
- Increase oven temperature to 400°F (200°C) using the convection setting.
- Mix cream cheese softened at room temperature, sour cream and eggs until smooth. Add sweetener, vanilla extract, peanut butter and mix until incorporated.
- Pour the filling over the bottom and tap the form gently against the counter to get rid of any air bubbles.
- Bake the cheesecake for 10 minutes. Lower the temperature to 200°F (100°C) and keep baking for 25 minutes more. The cake should be wobbly but not liquid when shaking it gently.
- Turn off the oven but leave the cake in there with the door open for 2 hours.
The topping
- Melt the dark chocolate and coconut oil in the microwave in 20 second intervalls. Stir to combine. You can also use a double-boiler for this step.
- Pour the mixture over the cheesecake and place in the fridge for at least two hours to allow the cheesecake and chocolate to set completely.
- If you feel like garnishing the cake like we did you can use fresh flowers and edible gold dust. Make sure to use flowers that are safe to use in contact with food.
Tip
Decorate with fresh edible flowers and gold dust.
I don't have a convection oven, what should I do?
While every oven is going to be a little different, a basic tip to turn a convection-oven recipe to a conventional-oven recipe is to increase the cooking temperature by 25°F (about 15°C) and vice versa. But to be on the safe side, watch the cooking time, since convection ovens can speed up the overall cooking time. So in a conventional oven it might take a little longer to get ready even though you increased the temperature.
Can I prepare it the day before?
Absolutely! As a matter of fact it's even better to let the cheesecake rest in the fridge over night to make sure it's completely set.
How long does it keep fresh?
It keeps fresh for at least 5 days in the fridge in a airtight container or covered in plastic wrap or aluminium foil. Freezes well up to 4 months. Thaw in the refrigerator overnight or for up to 2 hours at room temperature before you are going to eat it.
Of course! Now I've added the directions as a tip below the instructions.
This cheesecake is sooo good, you have to try it! I took some leftovers home with me to my husband and he said it was even better than "the real deal" and begged me to bake another one asap 😂
Please let us know how it turn out if you bake it 😁
Yes, I used 100 g (close to 4 oz butter) in the crust and it turned out great. It’s not a ”crumbly” crust, it’s more moist. But it gets more firm when chilled. Hope you’ll enjoy the cake when it’s done 🤗
Thank you for sharing the recipe!
Have a great day!
You could just skip it and add some more vanilla or maybe add a tablespoon of cocoa powder, orange zest or any other flavor that you like 😊
Good job! 😄🙌🏼 I'm glad you liked it! My cheesecake sometimes splits a bit in the middle too. But since you put the chocolate on top of it, it covers it up nicely 😂
Thank you :)
Substituting flours
A common question is whether you can substitute almond flour for coconut flour and the other way around. Yes, often you can but not in equal amounts. 1 cup of almond flour can be substituted for 1/3 cup of coconut flour. 1/3 cup of coconut flour can be substituted for 2/3 cup almond flour + 1.5 tablespoons of ground psyllium husk powder. The amounts may need to be adjusted depending on what brands you’re using.
More reading can be found here:
https://www.dietdoctor.com/low-carb/recipes/baking
I will be saving this recipe for Christmas.
- After cooking and chilling overnight, I found that the center of the cheesecake was still wet and wobbly in the center; perhaps 2 eggs would be okay instead of 3? That was a bit disappointing, because now I can only eat around the edges.
- I added more PB into the cheesecake batter to try to thicken it up because it still looked wet in the mixer
- The ganache was fantastic!
Yes, you can omit the sweetener but it will definitely affect the taste.
I don't think that would work well. They would bring very different qualities to the finished product.
I am glad to hear it worked well with almond butter!
You might try adding food-grade cocoa butter. You could also use it without the coconut oil, just top each serving as it is served.
Depending on your location, some regular grocery stores carry it, but you may have to find a specialty store. You can always use sour cream instead!