Simple Vanilla Cheesecake

Ingredients

Base

1. 2 cups (190g) of fine blanched almond flour
2. (Optional) handful of pecans or hazelnuts
3. 1/3 (75g) cup butter
4. 2 tbsp sugar or sweetener of choice
5. 1 tsp vanilla essence
6. Pinch of salt (if using unsalted butter)

Filling

1. 400g Philadelphia cream cheese (or any cream cheese)
   1. Note: you can use Mascarpone or a blend of both, but it imparts a slightly different flavour
2. 500ml double cream
3. 1/2 cup powdered sweetener of choice
4. 1 tsp vanilla essence
5. 2 tbsp lemon juice
6. 2-3 sheets of sheet gelatin

Topping

Optional but you can whip up a salted caramel drizzle.

Method

1. Melt butter and then mix all base ingredients and compact them into a springform tin
2. Bake at 170C for about 10-15 minutes. Aiming for a slightly golden crumb but not too dried or toasted. Let cool
3. Hydrate the gelatin in cold water for 5 minutes. Heat up a small amount of cream (50ml) in a pan and place the gelatin in to dissolve. Don't boil
4. Whip up the cream cheese, vanilla, lemon and sweetener
5. Add in the gelatin and the double cream and mix together until it becomes thick
6. Pour the filling over the cooled base
7. Refrigerate for a good few hours