Ingredients
• 1/2 cup low fat water cracker crumbs (substitute sweet biscuit crumbs if you're not watching calories)
• 460gm light cream cheese cut into cubes
• 6 egg whites (or 3/4 cup egg substitute)
• 1/2 cup fat free sour cream
• 1/2 cup fat free ricotta (or low fat cottage cheese)
• 1/3 cup Flannerys Own Certified Organic peanut butter
• 1/2 cup firmly packed dark brown sugar
• 2 teaspoons vanilla extract
Preparation
• Coat a 230mm spring form pan with cooking spray, sprinkle water cracker crumbs evenly over the bottom of pan and set aside.
• Process the cream cheese, sour cream and ricotta in a food processor until smooth.
• Add the peanut butter and mix.
• Slowly add the sugar and vanilla extract.
• Slowly pour the eggs through the food chute with the processor running. Blend until combined.
• Spoon the mixture over the water cracker crumbs, and bake in a 150c oven for 50 minutes.
• Centre will be soft, but will firm up when chilled.
• Turn the oven off and leave the cheesecake in the oven for 30 more minutes.
• Remove from oven, let cool to room temperature on a wire rack.
• Cover and chill for 8 hours.
• Serve with assorted fresh berries or chocolate sauce.