Low-carb cranberry MonChou cheesecake

Method

1. 1
   Melt the butter and leave it to cool. Then add it to a large bowl along with the flour, salt, erythritol or Sukrin Gold, and spices. Stir until a cohesive dough forms.
2. 2
   Line an 18 cm springform tin with baking paper and press the dough into the base. Then place the tin with the base in the fridge for 15 minutes.
3. 3
   Meanwhile, preheat the fan oven to 170 degrees. Bake the base in the preheated oven for 15 minutes.
4. 4
   Place 4 gelatine leaves in a bowl of cold water and leave them to soak for at least 5 minutes. In a bowl, whisk the softened MonChou, vanilla extract and powdered erythritol until light and fluffy. Then use a mixer to whip the double cream until stiff in a separate bowl. Fold the whipped MonChou mixture into the cream.
5. 5
   Add 50 ml water to a small saucepan and bring it to the boil. Turn off the heat, leave it to cool briefly and squeeze out the gelatine leaves. Stir the gelatine into the hot water and leave it to cool slightly (to 40 degrees). Whisk the dissolved gelatine into the cream cheese filling.
6. 6
   Pour the filling into the springform tin, cover the cheesecake and place it in the fridge for at least 2 hours.
7. 7
   Place the cranberries in a pan along with the orange zest, water, powdered erythritol (start with 50 grams) and vanilla extract, and bring to the boil over a medium heat. Stir the mixture occasionally. Cook everything over a low heat for 10-15 minutes, until the cranberries have burst.
8. 8
   Taste the compote towards the end and add a little extra sweetener if necessary. Then pass the compote through a sieve so that you are left with a clear liquid. At the end, optionally stir in some cornflour (first mix it with cold water) or 1 gelatine leaf (first soak for 5 minutes).
9. 9
   Once cooled, spread the cranberry compote over the cheesecake and leave it to set for another 2 hours. Before serving, shave some white chocolate over the cheesecake and decorate with frozen cranberries (or fresh ones).