CHEESECAKE

Instructions

1. You will also need 6g of Natvia or Sukrin Icing sweetener and a few drops of vanilla or lemon extract
2. You will also need two ramekins
3. Start by making the base. Soften the butter then add the ground almonds and Icing Sweetener
4. Form into two equal biscuits, approx 6cm to fit base of ramekin, on the baking tray and cook for approx 8 mins at 170c/Fan 150c/Gas 4
5. This can be done ahead as they keep well in a plastic container for at least a week.
6. Line the ramekins with cling film then place the biscuits in the base you can leave them whole
7. Beat the philadelphia cheese & cream with the flavouring til thick & smooth you can add a few drops of liquid sweetener to taste if desired
8. Divide equally between the ramekins & smooth over leave to set in the fridge
9. I sprayed the top with some edible glitter to give a party look.
10. The spare one will keep in the fridge for up to 3 days. This is great for adding a dessert to a meal or party treat as each one only has 2.5g carbs it is a good portion so a 1/2 would make a snack.
11. The cling film makes it easy to lift out for serving.