Step 1

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

Step 2

In the mixer, mill sweetener 10 seconds / speed 9 / mc on

Step 3

Add almonds, grind 8 seconds/speed 9/mc on

Step 4

Add butter, mix 10 seconds/speed 5/mc on

Step 5

Transfer to a lined cheesecake pan and press evenly to cover base, move to the fridge

Step 6

Rinse out the mixer bowl with warm water

Step 7

Bloom gelatin by adding to water and allowing to sit for a minute

Step 8

To the mixer add bloomed gelatin, vanilla and sweetener

Step 9

Heat 60 degrees / 3 minutes / speed 2

Step 10

Add cream cheese and lemon zest and lemon juice, blend 30 seconds/speed 5/mc on

Step 11

Add cream and blend 30 seconds / speed 5 / mc on

Step 12

Transfer onto the chilled base and gently flatten with a spatula, move to the fridge to chill for 30 minutes

Step 13

Wash the mixer thoroughly

Step 14

Bloom gelatin in the water by sprinkling the gelatin onto the water and allowing it to sit for 2 minutes

Step 15

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

Step 16

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

Step 17

Set aside jelly liquid to cool to room temperature

Step 18

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

Step 19

Blend sweetener in a high power blender use purchased powdered

Step 20

Add almonds or almond meal, blend until fine and powdery (if using almond meal just blend to combine)

Step 21

Add butter and blend just until combined, transfer to a lined cheesecake pan and press evenly to cover base, move to the fridge

Step 22

In a small pot, combine the water, vanilla, xylitol and gelatin, warm gently while stirring until gelatin and sweetener has dissolved

Step 23

Gradually beat in gelatine mixture until combined

Step 24

Using an electric mixer or hand whisk, beat cream cheese and lemon zest until light and fluffy

Step 25

Add cream and beat until combined

Step 26

Pour onto base and gently flatten, move to the fridge to chill

Step 27

Sprinkle the gelatine over the water to allow it to bloom

Step 28

Place all ingredients into a small pot, bring up to heat and simmer for 6 minutes, stirring the whole time

Step 29

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

Step 30

Once jelly liquid is cooled to room temperature, pour onto the cheesecake and return to the fridge to set, approx 2 hours