Recipes

Level

Easy

Time

35 mins

Serves

6-8

Ingredients

Ingredients

For the base

  • 1.1/2 cups ground almonds
  • 3 tbsp butter
  • 3 tbsp sweetener (of your choice)

For the cheesecake

  • 250g full fat cream cheese
  • 4 tbsp cocoa powder
  • 1 cup double cream
  • 4 tbsp sweetener

Instructions

Method

For the base

Step 1: Add the dry ingredients for the base in a bowl and stir until well combined

Step 2: Melt the butter and add this to the base, mix until well combined

Step 3: Line a suitable loose bottom tin with some grease proof paper or parchment paper (if you haven’t got a loose bottom tin use an 8 inch cake tin)

Step 4: Spoon your base mixture into your chosen tin, spread it out and flatten down to create your cheese cake base

Step 5: Place in the oven at 200 degrees c for around 15 to 20 mins (depending on how crunchy you want it)

Step 6: Remove from the oven and allow to cool.

For the cheesecake

Step 1: Place the double cream in a bowl with the sweetener and blend until just starting to stiffen

Step 2: Add the lemon juice and blend until well combined

Step 3: Add the cream cheese and blend again

Assemble your cheesecake

Step 1: Once your base has cooled completely spoon the cheesecake mixture onto the base and smooth it down using the back of a spoon

Step 2: place your assembled cheesecake in the fridge for around 30 mins

Step 3: Remove from the tin and serve

Tip! For a more chocolatey cheesecake grate some dark chocolate over the top before refrigerating

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