Base

• Line a slice tin base with baking paper, allow extra baking paper to continue up two of the sides for ease of removal later, set aside
• In the mixer, mill sweetener 10 seconds / speed 9 / mc on
• Add almonds, grind 8 seconds/speed 9/mc on
• Add butter, mix 10 seconds/speed 5/mc on
• Transfer to a lined cheesecake pan and press evenly to cover base, move to the fridge
• Rinse out the mixer bowl with warm water

Cheesecake layer

• Bloom gelatin by adding to water and allowing to sit for a minute
• To the mixer add bloomed gelatin, vanilla and sweetener
• Heat 60 degrees / 3 minutes / speed 2
• Add cream cheese and lemon zest and lemon juice, blend 30 seconds/speed 5/mc on
• Add cream and blend 30 seconds / speed 5 / mc on
• Transfer onto the chilled base and gently flatten with a spatula, move to the fridge to chill for 30 minutes
• Wash the mixer thoroughly

Strawberry layer

• Bloom gelatin in the water by sprinkling the gelatin onto the water and allowing it to sit for 2 minutes
• Place bloomed gelatin water, strawberries, lemon juice and erythritol into the mixer, cook 3 minutes / 70C / speed 2 mc off. Allow the mixture to sit in the mixer 10 minutes so the colour and flavours infuse
• Strain the liquid jelly over a bowl to catch the red liquid. The strained strawberry pieces are delicious served like a compote ie. with yoghurt for breakfast
• Set aside jelly liquid to cool to room temperature
• Once the vanilla layer has set enough to hold its shape (30 minutes) carefully pour the strawberry jelly layer on top, return to the fridge for approx. 3.5 hours to set

Conventional Method

Base

• Blend sweetener in a high power blender use purchased powdered
• Add almonds or almond meal, blend until fine and powdery (if using almond meal just blend to combine)
• Add butter and blend just until combined, transfer to a lined cheesecake pan and press evenly to cover base, move to the fridge

Cheesecake layer

• In a small pot, combine the water, vanilla, xylitol and gelatin, warm gently while stirring until gelatin and sweetener has dissolved
• Gradually beat in gelatine mixture until combined
• Using an electric mixer or hand whisk, beat cream cheese and lemon zest until light and fluffy
• Add cream and beat until combined
• Pour onto base and gently flatten, move to the fridge to chill

Strawberry layer

• Sprinkle the gelatine over the water to allow it to bloom
• Place all ingredients into a small pot, bring up to heat and simmer for 6 minutes, stirring the whole time
• Strain the liquid jelly over a bowl to catch the red liquid. The strained strawberry pieces are delicious served like a compote ie. with yoghurt for breakfast
• Once jelly liquid is cooled to room temperature, pour onto the cheesecake and return to the fridge to set, approx 2 hours