• Preheat the oven to 180C/350F degrees.

MAKE THE BASE

• Grease an 8-inch spring form cake tin and line the bottom with parchment paper.
• Cover the bottom of the 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!
• In a bowl, mix the almond flour, melted butter and allulose until blended and looks like breadcrumbs
• Press the mix down into the cake tin and place in the fridge to firm.

MAKE THE FILLING

• Beat the cream cheese and sour cream in a bowl using an electric mixer or whisk until smooth and fluffy.
• Add the allulose and beat until smooth.
• Add the eggs, one at a time, making sure the mixture is smooth.
• Add the vanilla extract, lemon peel and juice and blend well.
• Pour the filling into the cake tin on top of the chilled base.
• Place the cake tin into a large baking pan and fill with water so it comes up to about ⅔rds of the side of the cake tin.
• Bake for an hour and 15 minutes until the cheesecake is firm to the touch.
• Cool and chill overnight Or a minimum of 4 hours (will power IS required here!)
• Remove from the tin, serve with a berry coulis (optional) and enjoy!