Sugar free baked chocolate cheesecake

As requested by Milla from Making Good, here is the baked chocolate cheesecake I baked for Yule. Note, my baking is very, erm 'robust' - you did indeed need a chisel to get through the pastry, I think next time I'll make a batch of shortbread and crush it up to make the base ;)

Ingredients

Pastry

• 6oz flour
• 3 1/2 oz butter
• 1 oz fructose (optional; I don't bother because we don't have a sweet tooth)
• grated zest of 1 orange
• a little water to bind

Filling

• 3 oz fructose
• 2 1/2 oz butter
• 7oz sugar free dark chocolate (we use plamil)
• 1 lb 2 oz cream cheese
• 2 eggs
  

Method

First make the base:

• Rub the flour into the butter until it resembles breadcrumbs.
• Stir in the fructose, if using and the grated rind.
• Gradually add water until you get a pastry dough.
• Knead for a moment and leave to rest.

While the pastry is resting, set the oven to 200 and make the filling:

• Melt the chocolate in a small bowl above a pan of simmering water.
• Meanwhile, cream the fructose and butter together.
• Take the melted chocolate off the heat, cool slightly and mix into the creamed butter and sugar.
• Gradually mix in the cream cheese and eggs in and stir until thoroughly combined and glossy.

Cook the pastry:

• Line a 7" loose bottom slightly greased tin with pastry - allow the edges to hang over because it will shrink.
• Bake blind for 15 minutes.
• Take the pastry out of the oven, reduce the oven temperature to 180 and pour the cheesecake mix into the baked pastry case.
• Bake for 30 - 35 minutes then TURN OFF THE OVEN, LEAVE THE DOOR CLOSED and LEAVE TO COMPLETELY COOL.

Chill overnight and enjoy the following day!

You can add a topping if you like. Shall I share what DH requested?

Ok then, I topped it with sugar free black cherry jam (St Dalfour brand) and then topped that with whipped cream. It became a kind of black forest cheesecake thing - which was extremely indulgent and looked like some kind of sculpture!