2 large well beaten eggs
½ cup almond flour
½ cup coconut flour
⅓ cup xylitol
1 tsp baking powder
½ cup water


2 x 250g cream cheese
1 x 250g tub mascarpone
4 eggs room temperature
2 tsps vanilla extract
⅔ cup xylitol sugar


Grease a 24 cm spring form pan well with Spray ‘n Cook. Place all the ingredients for the base in a glass mixing bowl and mix well with an electric beater. The base will be a perfect consistency to handle. Put the dough in the well greased pan and spread it over the base and three quarters up the sides of the pan with your fingers. Bake on 180° C for 15 minutes in a thermofan oven on the middle shelf. Let cool for at least 10 minutes.

Empty the cream cheese into a glass mixing bowl. Cover and microwave for 30 seconds to soften. Add the mascarpone and the rest of the ingredients and beat until just blended. Pour the mixture into the pan and bake for 50 minutes on 180° C. Remove from the oven and allow to cool for one hour. Place in the fridge for a minimum of three hours, preferably overnight before decorating with of topping of your choice. A Lindt ganache or salted caramel with roasted almond flakes are always good choices.


Remove the fridge ingredients from the fridge a couple of hours before commencing with the baking of this cheesecake.

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