Christmas Cheesecake – and it’s sugar-free!

Sugar-free Christmas Cheesecake

Ami, in my real estate office (Coastline Realty) was just asked to bring a sugar-free dessert to a Christmas party. I suggested cheesecake, since it doesn’t depend on sugar for its appeal (it depends on butterfat) nor for its texture. This is a pretty standard New York style cheesecake – since I’m one of the few New Yorkers in Cape May – except that it has a Pasta Frolla crust.  I’ve just discovered Monkfruit sweetner as an alternative to sugar. It doesn’t have the spinach-y taste of Stevia. We can buy it locally as Monkfruit in the Raw.

 

CRUST

1 ½ cups flourcheesecake

1 stick unsalted butter

½ teaspoon salt

1 egg, beaten

½ tsp orange or lemon extract.

Chip the butter into the flour. Add the salt, egg and extract. Knead together to make a dough. Roll or press out the dough to line a 9” springform pan.

Alternatively, buy a pre-made frozen pie crust and thaw, then press into a 9” springform pan.

 

FILLING

4  8oz. packages of cream cheese

1 cup Monkfruit in the Raw sweetenercheesecake

¾ cup milk

4 eggs

1 cup sour cream

1 teaspoon vanilla extract or vanilla paste

1 teaspoon orange extract

1 teaspoon lemon extract

Beat cream cheese in a mixer bowl. Add eggs, one at a time and beat in. Add all of the other ingredients. Pour into the crust and bake for 1 hour at 350 F. Leave in the turned off oven for hours afterward, then refrigerate.

Of course, if you’d prefer augured version, just substitute sugar for the Monkfruit. In other Cape May news, there’s only one more chance for a Christmas Candlelight Tour this year. December 27th is the date. Come and stay with us at Leith Hall bed and breakfast.

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