Step 1

Preheat the oven to 180C/350F degrees.

Step 2

Cover the bottom of a 7 inch cake tin with silver foil, ensuring that it comes up to the sides too. You don’t want any water to get into the tin when baking it! Line it with parchment paper too.

Step 3

Mix the hazelnut nuts, almond flour, ginger, erythritol and butter together and blend well.

Step 4

Press down into the cake tin and place in the fridge to firm.

Step 5

Beat the cream cheese in a bowl using an electric mixer or whisk until smooth and fluffy.

Step 6

Add the erythritol and beat until smooth.

Step 7

Add the eggs, one at a time, making sure the mixture is smooth.

Step 8

Add the lemon peel and juice and blend well.

Step 9

Pour the filling into the cake tin on top of the chilled base.

Step 10

Place the cake tin into a large baking pan and fill with water so it comes up to about 2/3rds of the side of the cake tin.

Step 11

Bake for an hour and 15 minutes until the cheesecake is firm to the touch.

Step 12

Cool and chill overnight Or a minimum of 4 hours (will power IS required here!)

Step 13

Remove from the tin, garnish, eat and enjoy!