1 3/4 cups fine almond flour
2 teaspoons brown sugar
Pinch of salt
1/4 cup of melted unsalted butter
1/2 teaspoon cinnamon
Ingredients - Cheesecake
2 x 250g packages of cream cheese
2 cups of thickened cream
1/4 cup sugar
2 teaspoons of vanilla
Ingredients - Chocolate Ganache layer - (Can be omitted to keep the carb content lower)
80g dark chocolate, chopped
3 tablespoons of thickened cream
1/2 teaspoon vanilla
Pinch of salt
Preheat oven to 180 degrees Celsius
Grease a 10" springform tin.
To make crust, combine almond flour, brown sugar, and salt in a small bowl. Add the melted butter and mix thoroughly, it should resemble damp sand.
Press evenly over the bottom of the springform tin.
Bake in the preheated oven for 10-12 minutes until golden and set. Cool.
Make ganache by placing chocolate in a small heatproff bowl. hen heat the cream in a small saucepan on the stove on medium heat, once it has come just to the boil, remove from heat, add vanilla and salt. Pour over chocolate and let stand for 30 seconds, then stir constantly until chocolate is melted. Cool slightly. Pour ganache evenly over baked crust, smoothing all the way to the edges.
Place in refrigerator whilst preparing cheesecake filling.
Place cream cheese and vanilla in a large mixing bowl, and beat until smooth.
In a separate bowl, beat the thickened cream and 1/4 cup of sugar. Beat until stiff.
Gently combine cheese cream and whipped cream mixture.
Pour cheesecake filling over crust.
Place cake in refrigerator overnight or for several hours.
Remove from tin and
Serve with a small drizzle of berry coulis or in our instance some Davidson's Plum sauce.