Stem and Leaf Satsumas Fudge Glazed Cheesecake

     Citrus Season is here!  While most varieties of citrus probably look familiar, Satsumas might not.  These little guys are eye candy, and they practically taste like candy, too!!!  Prized for their easy-to-peel nature, high juice content, and perfectly sweet-tart taste, Stem and Leaf Satsumas are a must-have right now.  Get in your car and drive directly to your nearest Whole Foods to find the best selection!!!  Then come home and make this divine Fudge Glazed Orange Cheesecake, you will drool over my candied Satsumas Orange Rind ... have a napkin handy  ;)  ps this makes 4 luscious pieces, each piece has 285 calories, 19g net carbs and 22g protein.

Ingredients~
6-8oz (about 3 medium) Stem and Leaf Satsumas or Nectarines, found at Whole Foods
4oz Fat Free Cream Cheese, brought to room temperature
2oz (48) Almonds, ground to powder in Food Processor or Magic Bullet
1 jumbo Egg
1/3 cup Egg Whites
5.3oz Siggi's Orange and Ginger Yogurt, found at Whole Foods
1 scoop Vanilla or Orange Protein Powder
1/3 cup Erythritol
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
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Medium size Stem and Leaf Satsumas, sliced into thin slices
Erythritol
5 drops Cinnamon Vanilla Stevia
Water
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4oz Lily's Stevia Sweetened Dark Chocolate Chips
2 Tablespoons 30 cal/cup Almond Milk
1 teaspoon Coconut Sugar
2 Tablespoons Swerve Erythritol Confectioners Style
10 drops Chocolate Stevia

     From first group of ingredients~place your 3 oranges in a pot of water, enough to cover the oranges and simmer for 1-1 1/2 hours to tenderize.  Remove, drain, cool and cut into quarters and blend in food processor til smooth liquid.  Add remaining ingredients in group one and continue to blend in food processor or mixer.  Pour into Pam sprayed 6" Springform Pan and bake at 325 for 45 minutes, may still be giggly in center, and that is ok as it will continue to set up as it cools.  Chill in fridge for several hours or overnight.  Meanwhile, from second set of ingredients, slice a medium orange into thin slices and lay in non stick skillet, sprinkle with Erythritol and a few drops of Cinnamon Vanilla Stevia.  Add water to cover bottom of skillet and simmer off, continuing to cook til rind starting to lightly brown.  Flip and lightly brown other side of rind as well, set aside.  From third set of ingredients, add Chocolate Chips and Almond Milk, Coconut Sugar, Erythritol, and Chocolate Stevia and microwave for 20 seconds, stirring til completely melted and smooth, set aside.  After Cheesecake has chilled, carefully remove from Springform pan and flip upside down onto cake platter, frost with fudge glaze ( may need to re heat to soften if too solid to spread), and garnish with candied orange rind.  Finish with a dollop of Whipped Topping, if desired.  Enjoy every magical bite  ;)

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