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Baked Chocolate Peanut Butter Cheesecake—Prototype 5:
Repeat
Prototype 4,
but make these changes for each of the two batters:
Cut the all-purpose flour in half (i.e., reduce the flour by 2 tablespoons,
to only 2 tablespoons).
Add 1 1/3 tablespoons of arrowroot.
Remember, this is for each batter (i.e., the chocolate gets 1 1/3 tablespoons
of this "new" ingredient, and the peanut butter also gets 1 1/3 tablespoons of
it—so altogether for both batters, a total of 2 2/3 tablespoons of arrowroot
is directly replacing 4 of the flour's tablespoons, while the other 4 tablespoons
of this "older" ingredient are retained)! To summarize these updates...
Chocolate Batter:
2 tablespoons all-purpose flour
1 1/3 tablespoons arrowroot
Peanut Butter Batter:
2 tablespoons all-purpose flour
1 1/3 tablespoons arrowroot
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