Becca Jane St Clair

Another big part of Christmas dinner is of course, the dessert. I had already made the Christmas Pudding full of sugar and booze, so I wanted to try to make something with less sugar. I really wanted to make a cheesecake, so I searched for several sugar free versions to create mine. Unfortunately, the topping is NOT sugar free as I could not find any sugar free pie filling, but I DO have a recipe for making your own sugar free cherry topping I will try out some other time. I can justify the sugar in the topping only because you really don’t eat that much topping anyway.

For the Crust —
2 Cups Ground Almonds (sometimes called almond flour or almond meal)
4 TBS Butter, melted
2 TBS Splenda for Baking

For the Filling —
600g Cream Cheese (3 packages) – room temperature
3 Eggs
1/2 TBS Vanilla
1/2 TBS lemon juice
1 Cup Splenda for Baking

For the Topping —
1 Can pie filling, any flavour. Sugar Free if you can find it

-Preheat the oven to 200C.
-Combine the ingredients for the crust and press into bottoms and side of your pie dish.
-Bake crust for 12-15 minutes until it is firm and golden.
-Remove from oven and set crust to one side.
-Cream together cream cheese and Splenda for baking.
-Add eggs one at a time, beating well after each.
-Add lemon juice and vanilla.
-Pour filling into cooked crust and place in the oven (still at 200C)
-As soon as you shut the oven door, immediately reduce temperature to 125C. DO NOT OPEN THE OVEN WHILE BAKING THIS. Alternatively, you can use a water bath.
-Bake for 60-90 minutes. If your oven has a glass door, check by sight. The cheesecake should form a mound and look firm. You can open the door after an hour to check on the cake. A cake tester inserted should come out fairly clean, with bits of firm cheesecake clinging to it. If the cheesecake is still runny, leave it in the oven for additional time.
-Let the cheesecake cool completely before adding the topping.

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