Method:

1. Preheat oven to 160° Celsius, fan forced.
2. Combine all dry ingredients and butter in a food processor and pulse until it resembles coarse wet sand.
3. Press mixture into a well greased and lined springform pan to form and even height and slightly up the sides.
4. Bake base at 160° Celsius for 12-15 minutes, or until slightly golden and fragrant.
5. Remove form oven and allow cooling at room temp.
6. Beat cream cheese and mascarpone until aerated and billowy.
7. Reduce speed and sprinkle in stevia and vanilla seeds and beat until well combined.
8. Place one egg in at a time while beating until just combined. Set aside batter.
9. Once base is cool, pour cheese batter into tin all over base and gently tap the tin to release any air bubbles.
10. Reduce oven to 150° Celsius and bake cheesecake for 40 minutes, reduce heat to 125° Celsius and cook for a further 30 minutes. Remove and allow cooling before refrigerating and later serving.

Notes

1. If your oven has known hot spots or you’re noticing cheesecake surface is turning golden unevenly, feel free to rotate it throughout the cook.

Health Notes:

• Gluten free
• Grain free
• Low Fructose / Minimal sugar
• Keto Friendly
• Vegetarian
• Pescatarian