Cheesecake with PB2 Powdered Almond Butter

Cheesecake with PB2 Powdered Almond Butter
Cheesecake with PB2 Powdered Almond Butter

Cheesecake is one of the most delicious desserts and is relatively easy to make. I enjoy making this one using PB2 Powdered ALMOND BUTTER.

I partnered with PB2 Foods to create one more recipe using their products. You can find all the recipes on my site that I have created utilizing their incredible products.

TAP HERE FOR MORE RECIPES WITH PB2 FOODS POWDERED PEANUT BUTTER AND ALMOND BUTTER

Cheesecake with PB2 Powdered Almond Butter

I have tested this recipe several times, and my family loved it every single attempt. As for any cheesecake, the rules are straightforward, make sure that the cream cheese is softened and bake at a low temperature.

Furthermore, there are two kinds of ways to make cheesecake, one that makes or bakes this cake with a water bath and one without it.

I made it both ways, and I do like it a bit better created with the water bath. Also, you can wrap a wet towel around the pan and create steam as well, but you can make this cake without it.

The reason a water bath is used is that it prevents the cake from cracking and the texture is a bit different which most like or are used to.

Cheesecake Recipe

With that being said, I added both ways in the recipe box. For sugar-free, low-carb people, use almond flour with butter or if you would like it healthier, use coconut oil for the crust. That way, it’s low carb, and anyone can enjoy it.

For sugar, use Monkfruit, swerve, or stevia to substitute reg. powdered sugar. If you do not have powdered sugar, just use your blender, and make it yourself.

If you love PB2 Foods Powdered products and do not have powered almond butter, you can use any of their products to create this recipe.

desserts

PB2 Powdered Peanut Butter works well too. However, if you are unable to eat PB, then use almond butter because it is tasty and delicious— bake, blend and mix.

Depending on which variety of PB2 you are using, you will find 4 to 6 grams of protein per 13-gram serving. Also, it is easy to replace regular protein powders in your morning smoothie with PB2.

It is kosher, vegan, and gluten-free: Not only do PB2 products void of any GMOs, but they also work well with a wide variety of dietary preferences. I hope you give this recipe is go and please do check my partners at their website @ PB2Foods

Cheesecake with PB2 Powdered Almond Butter

If you try my Cheesecake with PB2 Powdered Almond Butter, please share it with me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Cheesecake with PB2 Powdered Almond Butter
Yield: 8-10

Cheesecake with PB2 Powdered Almond Butter

Prep Time: 10 minutes
Cook Time: 1 hour
Chill Time: 2 hours
Total Time: 3 hours 10 minutes

Simple recipe (two ways) Cheesecake with PB2 Powdered Almond Butter

Ingredients

  • 15 large chocolate graham crackers (227g)
  • 1 tbsp. PB2 Powdered Almond Butter
  • 6 tbsp unsalted butter (84g)
  • GARNISH
  • Shaved chocolate
  • Crushed almonds
  • Chocolate chunks

CHEESECAKE FILLING

  • 3 large organic eggs
  • 3/4 cup powdered sugar
  • 3 8-ounce blocks cream cheese, room temperature
  • 1 1/4 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup PB2 Powdered Almond Butter

CHOCOLATE GANACHE

  • 1 cup bittersweet or semisweet chocolate, coarsely chopped, or use chunks.
  • 3/4-1 cup heavy cream

Instructions

  1. Butter the inside of a 9" springform pan. In a food processor or blender, grind
    chocolate graham crackers into fine crumbs. 
  2. Transfer to a medium bowl, add PB2 Powdered Almond Butter and unsalted butter; use fork or fingers to blend mixture until crumbs are evenly moist. Press into the bottom and about a third of the way up the sides of the springform pan. Refrigerate for about 10-15 minutes.

HOW TO MAKE THE CHEESECAKE:

  1. Cream eggs and sugar by beating for a few minutes and set aside.
  2. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat softened cream cheese on medium, scraping down the bowl, as necessary. Mix until completely smooth, approximately 2 to 4 minutes. Add vanilla and beat for 30 seconds. Add PB2 almond butter, heavy cream, and beat on low until completely smooth and streak-free, about 1 minute. Make sure the cheesecake filling is lump-free before adding in the eggs.
  3. Combine creamed eggs and sugar with cream cheese mixture and mix until well blended.
  4. Pour batter into graham cracker crust, smooth the top and bake.
  5. Tap the pan on the counter for 20 to 30 seconds to remove air bubbles. Air-bubbles can contribute to why cheesecakes crack, and we want to prevent that.

Bake it without a water bath:

  1. Preheat the oven to 325 degrees and bake it for 55-60 minutes without opening the oven. Do not open range for the first 30-40 minutes.
  2. Set cheesecake on the rack and let it come to room temperature. Once completely cool, loosely cover the cheesecake with plastic wrap and refrigerate for 2 hours.

Bake with water bath:

  1. Wrap the bottom of the springform pan with a double layer of aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway up sides of springform pan.
  2. Bake cheesecake until the top is just starting to brown and slightly crack, about 1 hour and 15 minutes.
  3. Turn off the oven, prop the door open and let cheesecake slowly cool in a water bath for 1
    hour.

CHOCOLATE GANACHE: 

  1. In a saucepan, add 1 cup of Bittersweet or semisweet chocolate, coarsely chopped or use chocolate chunks/chips and mix with 3/4 cup heavy cream.
  2. Turn temperature to medium heat and melt chocolate. Make sure to keep stirring until all the chocolate is melted and the texture is smooth and glossy.
  3. Pour ganache over cooled cheesecake and allow it to drip over. Garnish with crushed almonds,
    shaved chocolate, and chocolate chunks if desired.
  4. Place it back in the fridge for at least one hour to set, but preferably 2-3 hours.

Notes

  • If you are on a low carb and sugar-free restrictive diet,
    replace graham crackers with almond flour and use coconut oil instead of
    butter.
  • Sugar replacements: Monk fruit, swerve, stevia, or whatever
    you prefer to use as a substitute.





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