Eva’S Sugar Free Baked Cheesecake

• BASE:
• 1 1/2 cup almonds (processed to crumbs)
• 80g butter, melted
• 2 tbsp Natvia
• 2 tbsp cocoa
• 1 tsp vanilla extract
• CHEESY SECTION:
• 750g Philadelphia cream cheese (full fat)
• 2 large eggs
• 60g Natvia
• 1 tsp vanilla extract
• TOPPING:
• 2 punnets strawberries (1 for coulis/sauce, 1 for fresh topping)
• 3 tsp Natvia
• 1 tbsp lemon juice
• 1 tsp vanilla extract

1. Combine melted butter, Natvia, cocoa, vanilla and mix well, before adding the almond crumb, mixing in thoroughly.
2. Press into the base of a greased 20cm springform cake tin. Chill in the refrigerator for about 30 mins. Beat the cream cheese with an electric mixer for 2-3 minutes.
3. Add eggs, Natvia and vanilla, and continue to beat until completely smooth.
4. Pour onto the prepared almond base and bake at 150u0b0C (130u0b0C fan-forced) for an hour.
5. Allow to cool in the oven with the door ajar.
6. To make the strawberry coulis, add one punnet of strawberries to a small pot.
7. Add Natvia, lemon juice and vanilla and cook on medium heat until the mixture is pretty mushy and reduced a little.
8. Blend with a stick blender until it appears smooth. Push through a sieve for a beautiful smooth sauce.
9. Once the cake is completely cooled, cut up the fresh punnet of strawberries and arrange on the cake in your desired manner. Dot some of the strawberry sauce onto the fresh strawberries with a spatula or pastry brush.
10. Save the remainder of the coulis to pour onto individual slices when served. Enjoy.

base, almonds, butter, natvia, cocoa, vanilla, cream cheese, eggs, natvia, vanilla, punnets strawberries, lemon juice, vanilla

Taken from www.yummly.com/recipe/Evas-Sugar-Free-Baked-Cheesecake-1071655 (may not work)