Lemon cheesecake

Ingredients:

For the base:

• 110g (4oz) unsalted butter, melted, plus extra to grease the tin
• 100g (3½oz) ground almonds, toasted in a dry frying pan until light golden
• 100g (3½oz) ground flaxseed
• 12g (½oz) Erythritol/Xylitol (or alternative sweetener, see box below right)
• 1tsp flaky sea salt

For the topping:

300 ml double cream whipped to stiffen

1-2 large lemon juiced and zested

360 grams full fat cream cheese

sweetener to taste (I used granulated Xylitol which I ground to a powder with Bamix)

Method

Lightly butter a deep, 20cm (8in) springform/loose bottom cake tin and line with baking parchment.

To make the base, put the ground almonds, flaxseed, Erythritol and salt into a bowl and stir until well mixed.

Add the melted butter and mix to combine.

Press the mix over the base of the prepared tin, right into the edges.

Chill for about an hour.

Whip the double cream with a electric whisk until it stiffens

Mix full fat cream cheese, whipped cream with lemon juice and zest well in a bowl

Add powdered sweetener to your liking and taste. Mix thoroughly

Divide the cheesecake mix into the ramekins/glasses onto the biscuit base. Decorate with slices of lemon or more zest and refrigerate for around an hour. The cheesecakes can be eaten straight away, but taste better once refrigerated

Other flavourings can also be used. For example put strawberries in a food processor then add as for the lemon juice.