Serves 6-8

Ingredients

Biscuits for Base
75g Self Raising Flour
115g Rolled Oats
75g Sweet Freedom natural sweetener
75g Rapeseed Oil

Base
175g Biscuits
75g Butter

Filling
500g Cream Cheese
100g Crème Fraîche
100g Sweet Freedom natural sweetener
10g Cornflour
Finely Grated Zest of ½ Lemon
1 Tsp Vanilla Extract
2 Medium Eggs

Method

Preheat the oven to 180C/Fan 160C

Mix together all the ingredients for the biscuits until it forms a soft dough. Divide the dough into 12 equal pieces, roll each piece into a ball and place them, well apart, on a baking tray lined with non stick baking parchment. Flatten the balls with your hand to form circles 6-7cm in diameter. Bake the biscuits for 20 minutes or until they are golden brown. Transfer to a cooling rack and leave to cool.

Line the sides of a 20cm/8” loose bottomed round tin with baking parchment.

Melt the butter and crush the biscuits until they form fine crumbs. Mix the melted butter and crumbs and tip into the prepared tin. Using the back of a fork or spoon press evenly over the base. Chill until required.

Preheat the oven to 220C/Fan 200C.

Whisk together the cream cheese, crème fraîche and Sweet Freedom, making sure that there are no lumps of cream cheese in the mixture. Next whisk in the cornflour, lemon zest and vanilla extract. Finally whisk in the eggs. Pour into the tin and then place in the oven. Cook for 5 minutes then turn the temperature down to 110C/Fan 90C and cook for a further 20-25 minutes. The edges should feel firm but the centre will still have a slight wobble. Turn the oven off and leave the cheesecake in the oven with the door open. When it is cool transfer to the fridge and leave to chill overnight.

Serve with fresh fruit.

*If you would like to avoid sugar altogether instead of using sugar sweetened biscuits you can use the following base which is also gluten free.

Gluten Free Base

100g Hazelnuts or Almonds, lightly toasted & skins removed
50g Hazelnut or Almond Butter
25g Sweet Freedom natural sweetener

Blitz the nuts in a food processor until they form fine nibs (if you use the ready chopped nuts these need to be ground into smaller pieces). Add the nut butter and Sweet Freedom and process until the ingredients are all combined. Tip the mixture into the prepared tin and using the back of a fork or spoon press evenly over the base.

Recipes and images provided courtesy of Suzie Banks.
Suzie Banks is a food writer who specialises in developing healthy recipes and recipes that are free from gluten, wheat and dairy.