Keto New York Cheesecake

Step 1Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Mix the ground almonds and butter in a bowl to form a dough.

Step 2Lightly grease a non-stick 9 inch (23 cm) loose bottom cake tin to prevent sticking. (Line the base with greaseproof liner if required.)

Step 3Press the almond mix into the base of the tin and cook for 10 – 15 minutes until golden. Remove from the oven and allow to cool.

Step 4Turn up the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Add the erythritol, arrowroot and cream cheese to a mixing bowl. (If you are using gelatin powder instead of arrowroot, mix 2 teaspoons of gelatin powder it with 2 tablespoons of water and add to the mixture.)

Step 5Whisk using an electric whisk until combined. Add the eggs and beat well. Slowly add the cream and whisk till smooth. Stir through the lemon zest and vanilla.

Step 6Spoon the mix onto the base and level with a spatula.

Step 7Loosely cover with tin foil and bake in the oven for 30 to 35 minutes (the foil prevents the cheesecake from browning on top). Remove the tin foil and cook for a further 10 minutes. The cheesecake should be set with a slight jiggle in the middle.

Step 8Remove from the oven. Loosen around the cake sides with a palate knife. This prevents the cheesecake cracking as it cools.

Step 9Allow to fully cool and then place in the fridge to set (4 hours to overnight).

Step 10Whip the cream until thick. Spread evenly on top of the Keto cheesecake using a palate knife.

Step 11Slice and serve! Store in fridge for up to 3 days or freeze for up to 1 month.

Step 12Option to blitz the fresh blackberries and serve on top.