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1
Cookie Preparation (approximately 1 net carb per cookie):
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2
Preheat oven to 400 degrees
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3
Sift together soy flour, baking powder and salt.
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4
Set aside.
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5
Cream one stick of butter with artificial brown sweetener and low carb white sweetener in mixer with wire whip attachment for 1 minute.
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6
Gradually add egg whites and continue to mix.
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7
Add vanilla and peanut butter and mix for 1 minute.
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8
Scrap sides of bowl with rubber spatula and add egg whites and continue to stir for 1 minute more.
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9
Gradually stir in the dry ingredients until mixed.
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10
Spoon out teaspoonfuls of dough and form into balls.
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11
Place on cookie sheet about 2 inches apart and flatten with fork into circles.
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12
Bake for 10 - 15 minutes until lightly brown.
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13
Remove from oven and let cool on rack.
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14
(Makes 24 cookies)
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15
Once cookies are cooled, grind 12 cookies in food processor and add 1 stick of melted butter.
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16
Press mixture onto bottom of greased spring form pan and blind bake for 10 minutes.
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17
Remove from oven to cool
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18
Cheesecake Filling Preparation:
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19
Preheat oven to 300 degrees.
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20
Mix cream cheese in mixer with wire whip.
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21
Add sour cream, low carb sweetener, eggs, egg white, lemon extract, lemon rind and butter to bowl and continue to mix for 4-5 minutes.
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22
Pour mixture over cooled cookie crust in spring form pan and bake for 1 hour and 15 minutes in water bath.
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23
Remove from oven and let cool.
