Healthy, low fat peanut butter cheesecake with chocolate base.

Why healthy? Instead of buttery biscuit base I used pearl barley cooked with turmeric. This helped to increased the amount of fibre and mineral content.Then cocoa powder which is wealth of magnesium, chromium, iron, and zinc. The fat in the cake is only from peanut butter and mascarpone cheese (instead of butter or oil)!!!

Ingredients for the chocolate base:

  • cup of pearl barley
  • teaspoon of turmeric
  • 4 tablespoons of stevia
  • half a cup of cocoa powder
  • 3 eggs
  • 200ml natural yoghurt

Ingredients for the cheesecake:
  • 400g of mascarpone cheese
  • 2 eggs
  • 2 tablespoons stevia
  • 2 heaped tablespoons of peanut butter
  • 200ml natural yoghurt
Dark chocolate and peanut butter to decorate cake

Cook pearl barley in 2 cups of water with turmeric. Set aside to cool. Add the eggs, yogurt and stevia. Blend until smooth. Mix with cocoa powder. Grease baking tray with oil or butter, put baking paper and then the chocolate dough.

Mix mascarpone cheese with the eggs, stevia, peanut butter and yoghurt. put it on the top of chocolate base.

Put in the preheated oven (180 ° C) and bake for 40 minutes. At the end put some peanut butter on the top and sprinkle with grated dark chocolate.

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