Add the melted butter to the crushed biscuits and mix well until the biscuit crumbs are fully coated in butter
Divide the buttered biscuit crumb between 4 - 6 ramekins or glasses and push down lightly to form a biscuit base
Whip the double cream with a electric whisk until it starts to thicken
Add the full fat cream cheese, lemon juice & zest and mix into the double cream. The more you whisk, the thicker it will become (but be careful not to over whip or it can split)
Add sweetener to your liking and taste. Start with 1 tbsp, mix and taste, repeating until the cheesecake is to your liking
Divide the cheesecake mix into the ramekins/glasses onto the biscuit base. Decorate with slices of lemon or more zest and refrigerate for around an hour.
The cheesecakes can be eaten straight away, but taste better once refrigerated
The best 2 sweeteners I have found to use in my GD bakes and recipes are xylitol and erythritol which are both natural sweeteners.The brand of xylitol that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!Erythritol sweeteners are what I recommend using if you suffer from IBS as this does not cause any gastric upset. The brand I use is NKD Living powdered erythritol.Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in the cheesecake but they may raise blood glucose levels and can leave a bitter aftertaste.For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
Calories: 480kcal | Carbohydrates: 23g | Protein: 5g | Fat: 42g | of which saturates: 24g | Fibre: 1g | of which sugars: 9g