|150 ml||coconut flour|
|10 ml||Robertson's baking powder|
|250 g||cream cheese — full cream|
|5 ml||vanilla — extract|
|lemon — zest only|
Preheat the oven to 150°C.
Line 6 small 7cm loose base cake tins or one 20cm cake tin lined with baking paper and greased with melted butter. Melt the butter and allow to cool down for 4-5 minutes. In a medium bowl, whisk the eggs, cooled butter and xylitol together. Sieve the coconut flour and baking powder in a small bowl. Stir into the egg mixture until a workable pastry forms.
Allow to rest in the fridge while you make the filling. Combine all the ingredients for the filling in a medium bowl and mix together with an electric beater. Do not over mix. Set aside. Roll the dough out on a clean surface lightly dusted with coconut flour.
Line the cake tins’ bottom and sides with the pastry. Do not worry if the pastry breaks or crumbles a little, just press it together with your fingers. Combine the cheesecake filling in a jug and stir through (do not whisk).
Pour the filling into the prepared pastry cases and bake in preheated oven for 30 minutes or until the filling is set. Serve with fresh mint and berries.
Recipe reprinted with permission of Quivertree
Image by:Craig Fraser
Text by: Vicki de Beer