modern nature liquid stevia drops sweetener blueberry crumble cheesecake recipe sugar free calorie free vegan keto paleo





150 grams (1 cup) gluten free flour
100 grams (1 cup) ground almonds
100 grams ( ½ cup) melted butter
2 tablespoon maple syrup
600 grams (21oz.) cream cheese
240 ml (1 cup) double cream
½ teaspoon vanilla extract or ½ deseeded vanilla pod
2 teaspoons corn flour
1 tablespoon of lemon juice
200 grams (1 ½ cup) fresh or frozen blueberries 
½ teaspoons corn flour
60 ml ( ¼ cup ) water
Preheat fan oven to 160°C (gas mark 2 / 300°F)
Line a loose bottom tin with baking parchment. Place the gluten free flour into a large mixing bowl, add ground almonds, pour over melted butter. Add the vanilla, maple syrup and the modern nature liquid stevia. Mix together until it resembles crumbs and press into the lined baking tin.
Bake the base in the oven for 35 minutes or until slightly browned. Once cooked place on the side and leave to cool.
Place the cream cheese into a mixing bowl and use a whisk to soften it. Slowly add in the double cream to the cream cheese, mixing as you go. Mix until soft peaks form. Add the lemon juice, vanilla and 1 teaspoon of Modern Nature Liquid Stevia.
Check the base is cooled completely before moving on. In a small ramekin mix the corn flour and a dash of water into a smooth paste. Pour the cornflower paste into the cheesecake filling. Mix this through. Take ⅔ of your crumble base, dividing into 6 small ramekins. Place the filling on top. Place this in the fridge for 4-6 hours until the mixture has set.
While the cheesecakes are in the fridge begin to make your blueberry compote.
In a saucepan mix the corn flour with 2 tablespoons of water. Place half of the blueberries (100g / ¾ cup) and the water into the saucepan as well and heat on a medium-low heat until it starts to slowly bubble.
Continue to heat for 2-3 minutes, while swirling the pan. At this stage you should have a dark purple syrup like consistency. Turn off the heat. Add the rest of the blueberries and leave to cool completely.
When serving, pour the blueberry sauce on top of the cheesecakes and top with some more crumble.
The Gluten Free flour gives the base a really crunchy, crumbly texture. Doves Farm Plain White Gluten Free Flour & Bob's Red Mill Gluten Free 1-To-1 Baking Flour are both great options.