LoLo’s Cheesecake

Crust:

  • 3/4 cup flour (I use fresh ground soft wheat)
  • 1/4 cup sugar (I use sucanat or xylitol)
  • 1/4 cup pecans, finely chopped
  • 6 Tbsp. of cold butter (no substitutions)
  • 1 egg yolk
  • 1/2 tsp vanilla extract

In a bowl, combine the flour, sugar, and pecans.  Cut in butter until crumbly.  Combine egg yolk and vanilla; stir into flour mixture.  Press onto the bottom of a greased springform pan.  Bake at 400 degrees F for 8 to 10 minutes or until edges are lightly broned.  Cool on a wire rack.  Turn oven down to 350 degrees F. for filling to cook.

Filling:

  • 1 can (12oz) evaporated milk ( I usually take some of the cream off of the top of my raw milk, with some milk)
  • 1 1/2 pkgs. (12oz) cream cheese, at room temperature
  • 2 large eggs (I usually throw in the egg white, left over from the crust)
  • 3/4 cup sugar (I use 1/2 cup sucanat and 1/4 cup xylitol)
  • 1/4 cup all purpose flour (I use soft wheat flour)

Place evaporated milk, cream cheese, eggs, sugar, and flour in blender; cover.  Blend until smooth.  Pour into prepared crust.  Bake at 350degrees for 30 to 35 minutes or until center is set.  Cool completely on wire rack.  Refrigerate for at least 3 hours.

Tip:  I usually put a pan of water on the bottom rack of the oven, after the crust has baked.

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