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Peanut Butter Chiffon Cheesecake

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  Shredded wheat 1 1⁄2 Cup (24 tbs), crushed
  Brown sugar substitute 2 Teaspoon
  Softened margarine/Butter 1⁄4 Cup (4 tbs)
  Low fat cream cheese/Regular cream cheese 8 Ounce (1 Cup, At Room Temperature)
  Part skim ricotta cheese 30 Ounce (2 Tubs, 15 Ounce Each)
  Cornstarch 1 Tablespoon
  Sugar substitute 3 Tablespoon
  Granulated fructose/1 cup fructose and no sugar substitute 4 Tablespoon
  Egg substitute/5 large eggs 1 1⁄4 Cup (20 tbs)
  Vanilla extract 2 Teaspoon
  Peanut butter 4 Tablespoon (Unsalted, Preferably Freshly Ground)
  Freshly grated snipped orange zest 1 Tablespoon, or thinly sliced
  Heavy cream 1⁄3 Cup (5.33 tbs)

Preheat oven to 350°.
Rub margarine or butter on the bottom and 2 inches up the sides of a 9- or 9 1/2-inch springform pan.
In a small bowl, mix the shredded wheat, brown sugar substitute, and margarine together with your hands.
Pour into pan and spread on sides and bottom.
Brown in oven, watching to make sure it doesn't burn.
Let cool before adding the filling.
Reduce oven temperature to 325° so it will be preheated for the cheesecake.
In a large bowl, cut cream cheese into pieces.
Add one tub of ricotta cheese.
With electric mixer, beat until smooth, add second tub of ricotta, and beat until very creamy.
Add cornstarch, sugar substitute, and fructose (or 1 cup fructose and no sugar substitute).
Beat until very smooth.
Add 1/4 cup of egg substitute or 1 egg at a time, beating the mixture until fluffy after each addition.
Add peanut butter, vanilla, and orange zest.
Beat until smooth.
Now beat in the heavy cream.
The secret is to beat for 3 to 5 minutes, until very light and fluffy.
The result will be a creamy cheesecake.
Pour filling into the cooled crust.
Place the pan in a larger one containing an inch of water and bake on the middle rack of the oven for 1 hour or until knife inserted in center comes out clean.
When cake is set, turn off oven, open door, and let cake cool for several hours in the oven.
When cool, cover cake in springform pan with plastic wrap, and refrigerate overnight.
Caution: Make sure that the springform pan does not leak before you place it in water while baking.
My experience has been that if you purchase an inexpensive pan, it tends to be loose when you close the ring, which means water can seep into the cake and ruin it.
You may want to bake it without using water, but it turns out better baked in the pan of water.
A good solution is to buy a good nonstick springform pan with a guarantee.
The next day, loosen edges, release pan, and remove outer circle.
If you leave cake on the pan base, cut with plastic utensil so as not to scratch; otherwise, invert twice so that the cake ends up face-up on the serving plate.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4446 Calories from Fat 1888

% Daily Value*

Total Fat 215 g330.5%

Saturated Fat 79.6 g398.1%

Trans Fat 0.2 g

Cholesterol 406.5 mg135.5%

Sodium 3959.3 mg165%

Total Carbohydrates 431 g143.8%

Dietary Fiber 50.1 g200.6%

Sugars 45.7 g

Protein 218 g435.2%

Vitamin A 106% Vitamin C 37.3%

Calcium 343.8% Iron 64.7%

*Based on a 2000 Calorie diet

Peanut Butter Chiffon Cheesecake Recipe