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1
For the crust: Preheat the oven to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan (preferably nonstick).
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2
Wrap the outside with aluminum foil, covering the bottom and extending all the way up the side, so water will not leak into the cake as it bakes.
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3
Place both flours, the xylitol and salt in a food processor and process for 15 seconds.
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4
Add the butter and pulse until the mixture pulls together, about 30 seconds.
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5
Add 1 tablespoon of the cream and the egg yolk.
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6
Pulse until a soft, slightly sticky dough forms.
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7
If it is still stiff, add another tablespoon of cream.
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8
Flour your fingers and gently press the dough into the bottom of the prepared springform pan until it is covered.
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9
Bake the crust just until it no longer looks moist on the top and feels set when you touch it (do not overbake), 7 to 8 minutes.
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10
Cool in the pan on a wire rack.
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11
Leave the oven on.
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12
For the filling: Beat together 1/2 cup of the Xylitol, the arrowroot and one package of the cream cheese in a large bowl with an electric mixer (using the paddle attachment if you have it) on low about 3 minutes to make a stable starter batter.
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13
Blend in the remaining cream cheese, one package at a time, scraping down the bowl after adding each one, about another 3 minutes.
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14
Increase the mixer speed to medium and beat in the remaining 1/2 cup xylitol.
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15
Add the eggs, beating well.
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16
The batter will look light, creamy, airy, and almost like billowy clouds.
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17
Be careful not to over mix!
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18
Spoon the batter over the baked shortbread crust.
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19
Place the springform pan in the center of a large shallow pan and add hot water to the larger pan so that it comes about 1 inch up the side of the springform.
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20
Bake until the edge is light golden brown and the cake is light yellow beige, about 1 hour.
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21
If the center is still very jiggly, let the cake bake for 5 to 10 minutes more.
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22
Gently remove the cake from the water bath, transfer it to a wire rack, remove the foil, and leave it on the rack for at least 2 hours and up to 4 hours.
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23
The less you move it, the less likely it is the cake will crack.
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24
Once it has cooled, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate overnight until it is completely cold.
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25
To serve, remove the springform ring from the cake and serve from the bottom of the pan (do not try to transfer it to a serving platter).
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26
Cover any leftover cake and refrigerate for up to 3 days.
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27
Do not freeze this cake.
