1/4 cup hazelnuts ground
1 1/4 cup almond flour
5 tablespoons butter, unsalted unsoftened
3 tablespoons erythritol low carb sweetener
1 tablespoon ginger, ground
24 oz cream cheese softened
1 cup low carb sweetener
3 medium eggs
1/4 cup lemon juice
1 lemon zest
Preheat the oven to 180C/350F degrees.
MAKE THE BASE
Cover the bottom of a 7 inch 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! Line it with parchment paper too.
Mix the hazelnut nuts, almond flour, ginger, erythritol and butter together and blend well.
Press down into the cake tin and place in the fridge to firm.
MAKE THE FILLING
Beat the cream cheese in a bowl using an electric mixer or whisk until smooth and fluffy.
Add the sweetner and beat until smooth.
Add the eggs, one at a time, making sure the mixture is smooth.
Add the 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 2/3rds 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, garnish, eat and enjoy!