For the batter:

• 500g cream cheese
• 2 cups yoghurt
• 2½tsp vanilla extract
• ¾cup maple syrup
• ¼cup almond flour

For the base:

• 2 cups almond flour
• 6tbsp butter, melted
• 6tbsp peanut butter

I’d also recommend having a springform cake tin.

Take the cold ingredients out of the fridge ~hour before you’re going to use them – having them at room temperature works better.

Pre-heat the oven to 180C / 350F / GM4; put a dish of water into the oven, below the shelf you’ll be putting the cheesecake on.

Mix the ingredients for the base together, press into the base and set to one side.

Mix the batter ingredients together, taking care not to beat it too much – you don’t want to beat air into the mixture. I found it best to press the cream cheese against the side of the bowl to help break it up.

Pour the batter into the pan; you can gentle shake it to help level it out.

Place into the oven for 30 minutes; don’t open the oven during this time.

Once it has cooked, turn the oven off and let it cool slowly.

Take out of the oven and place in the fridge for at least 6 hours before serving.

The end result worked quite well; was certainly tasty!

There are some things I’d do differently next time:

1. Don’t bother to line the pan with greaseproof paper – it’ll make compressing the base that much easier
2. Let the cold ingredients warm up before using them

Whilst its quite high in calories, it does also freeze quite well so you’ve got a tasty treat just waiting for you!

The following is just an estimate of the nutirional values for this, based on the ingredients and weights used.

	Per 100g / slice
Kcal	376
Fat	31.4g
Saturated fat	12.1g
Carbs	12.8g
Sugars	10.4g
Fibre	2.6g
Protein	10.5g