For the normal cookie base, add the cookies to a plastic bag, seal it and crush finely. Add the peanut butter and mix.
Push them into the cake tin and chill in the refrigerator.
Combine the ingredients marked with ○ and mix well.
Then, add the ingredients marked with ● and mix again. Once smooth, add the cake flour and mix lightly.
Pour the mixture into the cake tin from step 2 and cook at 180°C for 25 minutes.
When done, pierce the cheesecake with a skewer and if it comes out clean, it's ready! Cut it once chilled.
Story Behind this Recipe
After reading a macrobiotic recipe book, I cut out some ingredients, calories and steps and came up with this recipe. I'm breastfeeding at the moment, so avoiding sugar and dairy products. I recommend this for people with food allergies.
Of course, you can also make this with store bought cream cheese. Cream cheese has been subbed with tofu, cream with soy milk and eggs with kanten. You can cut out even more calories by substituting sugar for artificial sweeteners such as Lakanto S.