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For Crust:
1 c Buckwheat flour (I use Farinetta)
1/2 c butter or maragarine
3/4 c sugar or sugar substitute (I use Splenda)
1/4 c carob powder
*Preheat oven to 350 deg.
*Combine all items into a soft dough and press into a greased 9"x9" square pan
*Bake 10-15 (10 min will give you a softer crust while 15 min will give you a slightly crunchy crust)
*Keep your oven at 350 deg for the next step
*Let cool at least 5 min before adding filling
For Cheesecake filling:
1 pkg (8 oz) cream cheese, softened (I use the lower fat cc)
1 c sugar or sugar substitute (again, I use Splenda)
1/3 c milk
1/4 carob powder
*Mix ingredients together with an electric hand mixer until well combined. Mixture should be thick, but easy to pour, like cake batter. If mixture does not pour easily, add a bit more milk to get it to that consistency.
*Pour mixture over crust
*Bake 20-25 min
*Let cool 10-15 min
*Cut into 9 squares
*Cover and let cool in refrigerator about 2 hrs
1 c Buckwheat flour (I use Farinetta)
1/2 c butter or maragarine
3/4 c sugar or sugar substitute (I use Splenda)
1/4 c carob powder
*Preheat oven to 350 deg.
*Combine all items into a soft dough and press into a greased 9"x9" square pan
*Bake 10-15 (10 min will give you a softer crust while 15 min will give you a slightly crunchy crust)
*Keep your oven at 350 deg for the next step
*Let cool at least 5 min before adding filling
For Cheesecake filling:
1 pkg (8 oz) cream cheese, softened (I use the lower fat cc)
1 c sugar or sugar substitute (again, I use Splenda)
1/3 c milk
1/4 carob powder
*Mix ingredients together with an electric hand mixer until well combined. Mixture should be thick, but easy to pour, like cake batter. If mixture does not pour easily, add a bit more milk to get it to that consistency.
*Pour mixture over crust
*Bake 20-25 min
*Let cool 10-15 min
*Cut into 9 squares
*Cover and let cool in refrigerator about 2 hrs
