I've been experimenting with cheesecake recipes over the past few weeks. The best is still Karen's No-bake Vancouver Cheesecake (which is perfect and cannot be experimented with - only created!)

Years ago we were in Arkansas and ate at a restaurant called the Victorian Sampler. Their cheesecake was so wonderful that I bought the cookbook. Of course, in those days, cheesecake was a wicked indulgence. Later I adapted the recipe (crustless) for low-carb. Simple and delicious.

This weekend, I tried a new twist. I invented a crust and flavoured everything with peanut butter. It is really good, although the top cracked so it doesn't look as nice as it could. Maybe low-carb chocolate syrup and a little whipped cream could solve that problem.

Peanut Butter Cheesecake

Serving Size : 12

2 tablespoons peanut butter
1/2 cup butter
1 cup ground pecans
1/4 cup soy flour
1/8 teaspoon stevia
3/4 cup whey protein powder, vanilla
2 8 oz. pkg. cream cheese - room temperature
1/3 cup peanut butter
1/3 cup Splenda, granular
1/4 teaspoon stevia
3 eggs
1 tsp vanilla
1 pound tofu, medium firm

Prepare crust: Mix first six ingredients. Pat into medium spring-form pan, wetting hands as necessary. Bake crust at 325 for 15 minutes. Blend drained tofu with eggs in a food processor until creamy. In a mixing bowl, cream the cheese and peanut butter until smooth. Gradually add tofu mixture, vanilla and Splenda until well-blended. Pour onto crust. Bake at 350 for fifteen minutes and then at 275 for another 35 minutes, or until done. Chill. Serves 12.
Protein 15.6 g
Carbohydrate 6.0 g.
Fibre 2.0 g
Effective carbohydrate 4.0 g

Note: you can substitute a third package of cream cheese if you don’t like the idea of using tofu. The original Victorian Sampler cheesecake used 3 packages.