STRAWBERRY CHEESECAKE (USES RAW EGG)

Instructions

1. Reserve 1 strawberries for decoration.
2. For the Base: Melt the butter gently, stir in the ground almonds, ground flaxseed, a pinch of salt and sweetener of choice. (I used 25g SUKRIN GOLD). When it is well mixed, press into an 8 inch greased loose bottom cake tin.
3. Puree the strawberries in a food processor, then add the Philadelphia, blitz until mixed.
4. Whisk the cream to soft peaks.
5. Soak the gelatine in COLD water to soften.
6. Separate the eggs, whisk the YOLKS with ½ teaspoon of liquid sweetener over a pan of hot water, taking care not to let the bowl touch the water.
7. Whisk until thick and pale, this will take up to 10 minutes, add the soft gelatine leaves and stir to dissolve. Remove the bowl from the pan.
8. Whisk the egg WHITES to stiff peaks and gradually whisk in 1 teaspoon of liquid sweetener.
9. Mix the egg yolk into the strawberry and Philadelphia mixture, MIX WELL.
10. Next fold in the cream and lastly fold in the egg whites, pour over the base and place in the fridge to set – ideally leave overnight.
11. To serve remove from the tin carefully, decorate with the reserved strawberry cut in to slices.
12. If divided in to 12 portions each portion will give: 26.4g fat / 6.2g protein / 3g CHO