Directions

Base

1. Preheat the oven to 180°C.

2. Melt the butter and mix with the ground almonds (or alternative), linseed and sweetener.

3. Line a spring-form cake tin (we use an 8" tin) with greaseproof baking paper and press the mixture evenly around the bottom of the tin.

4. Bake the base for 15-20 minutes until slightly golden.

Cheesecake Part 1

1. Whilst the base is in the oven, blend the cream cheese, eggs, sweetener and vanilla with a hand whisk or electric whisk.

2. Knock the oven temperature down to 160°C and pour the mix onto the golden base.

Raspberry Swirl (optional)

1. Heat the raspberries with the water over a gentle heat in a saucepan for around 10 minutes or until the raspberries 'fall' (begin to lose their shape). Add the raspberry puree in little dollops in the mix and use the centre of a spoon to gently swirl (not stir) the puree into the mix.

Cheesecake Part 2

1. Bake for around 1 hour or until the mix is fully set. The top will split slightly when fully baked.

2. Allow to cool before removing from the spring-form tin. It's best chilled overnight. Enjoy!