SUGAR FREE CALAMANSI CHEDDAR STREUSEL CHEESECAKE

Sugar Free Digestive Biscuit Crust:

1 ½ cup Digestive Biscuit (sugar free)

1 tbsp Equal Gold

2 tbsp Cashew

1/3 cup Butter

Calamansi Custard:

2 cups Cream Cheese

1/4 cup Equal Gold

5 Calamansi Zest

4 Eggs

1/4 cup Cream

1/4 cup Yoghurt

Cheddar Cheese Custard:

1/4 cup Flour

2 tbsp Cheddar Cheese (grated)

2 tbsp Equal Gold

1/4 cup Melted Butter

Procedure for the Cheesecake:

1. For the crust, prepare a bowl with crushed digestive biscuit, cashew and Equal Gold.

2. In a saucepan with low heat melt the butter slowly. Add melted butter to the crust mixture and press it to the bottom of your 8inch x 2 inch Cheesecake Pan. Bake for 10 minute at 350F.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese and Equal Gold and Calamansi Zest for 5 to 7 minutes or until light and fluffy.

4. Add eggs one at a time.

5. Add cream and yoghurt then continue mixing until well blended.

6 Pour the calamansi custard in the pre-baked crust and bake baine marie for 30 minutes at 325-340F.

7. While the cheesecake is baking make the streusel: combine flour, grated cheddar cheese, equal gold and melted butter. Mix until it becomes a streusel.

8. After 30 minutes of baking, take out the cheesecake form the oven. Add streusel on top and continue baking for another 30 minutes at 325-340F.

9. After baking, rest the cheesecake in room temperature for an hour and chill for 2-3 hours before unmolding.