CE - Peanut Butter Cream Chocolate Cheesecake

By jloganlorenz

The perfect balance of chocolate and peanut butter to satisfy that sweet craving, the clean, fit way! This recipe is loaded with fiber and protein to keep you full too!

Ingredients

• Bottom:
• 1/4 c + 2tbs (30g) unsweetened cocoa powder
• 1/4 c (26g) ground flax
• 1/8 c (~10g) SunWarrior Vanilla Protein Powder
• 1/4 c stevia
• 1/2 c (124g) reduced sodium cottage cheese
• 1 large egg
• 1 tsp pure vanilla extract
• 3 tbs water
• 1 tsp chocolate extract, optional
• Top:
• 14 oz fat free, low sodium ricotta cheese (I use Calabro)
• 1/2 c + 2 tbs (75g) peanut flour
• 2 tbs stevia
• 1 tbs pure vanilla extract
• 3-4 tbs water (enough to make it mix together and creamy, yet still thick, not runny)
• 9 inch spring form pan
• non stick spray

Preparation

Step 1

1) Pre heat your oven to 335 degrees

2) Spray your pan very well with non stick spray

3) In a bowl mix together all of your ‘bottom’ ingredients

4) Spread your mixture into the bottom of the pan

5) Bake for 25 minutes and then allow to cool for 10 minutes.

6) In a second bowl mix together all your ‘top’ ingredients’

7) Refrigerate your peanut butter cream until your bottom has cooked and cooled

8) Increase your oven temperature to 350 degrees

9) Spread your peanut butter cream mixture on top of the cooled chocolate bottom

10) Bake for 30 minutes

11) Allow your cake to cool

12) Refrigerate for 6 hours or overnight

13) Slice into 8 pieces and serve

Nutrition: (per 1 out of 8 slices) Calories: 113.4, Protein: 14.3g, Carbs: 7.8g, Fat: 3.7g (1g Saturated), Sodium: 84mg, Fiber: 4g (Net Carbs: 3.8g)