Step 1

Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb.

Step 2

Grease a 7 inch non-stick loose bottom baking tin with a little melted butter.

Step 3

Press the base mix into the bottom and smooth with the back of the spoon to get the edges nice and neat.

Step 4

In a clean mixing bowl, add the cream cheese, powdered erythritol, lemon juice and vanilla. Mix with an electric mixer to combine, about 1 minute. Taste and adjust the sweetness to your palate with optional liquid stevia.

Step 5

In a separate bowl, whip the cream until thick (but don’t over whisk so it goes super stiff).

Step 6

Fold the cream through the cream cheese with a spatula to combine.

Step 7

Spoon the filling on top of the base and smooth the top off with a silicone spatula.

Step 8

Place in the fridge to fully set, about 6 - 8 hours, or overnight. Alternatively, place in the freezer until set. I actually left mine in the fridge overnight, then popped it in the freezer for 30 minutes. This way it was nice and firm for slicing, but not frozen.

Step 9

Add 3/4 cup heavy cream to a mixing bowl and whisk using an electric whisk until thick, but still soft, not super stiff.

Step 10

Remove the cheesecake from the tin and top with whipped cream, smoothing with a spatula for pillowy ripples and top with sliced strawberries and raspberries. Option to dust with a little powdered erythritol.