For this cheese cake I am using Thorvald ewes milk cream cheese, this has a wonderfull flavour and is suitable for anyone not able to tolerate regular cows milk. Ewes milk is A2 milk and more easily digestible than regular cows milk. Or you can just as easily use regular cream cheese instead. Here I am matching it with raspberries and rosewater for an elegant, light, sugar free cheesecake.Ingredients.

• 500gms of raspberries fresh or frozen.
• 150gms of cream cheese, I am using Thorvald ewes milk cream cheese but you can use any you like.
• 1 1/2 tablespoons of gelatin.
• 2 tablespoons of coconut oil or butter.
• 1 cup of almonds.
• 1 tiny spoon of powdered stevia or 1 teaspoon equivalent of sweetener of choice.
• 1 cup of cashews.
• 2 tablespoons of rosewater.
  

  

  

  If you want to activate your almonds as I do, then soak them overnight in water and then roast in the oven at 180c for about 40 minutes to dry. If you are not activating your almonds just roast them for about 20 minutes to give them a toasted flavour. Then blitz them in a food processor to make a fine crumb.

  

  

  Add the coconut oil or butter and blitz again and then use a glass to press the base mixture into a cake tin, any size will do as this cake is not baked it is not crucial how large the tin is. It will be a thicker cheesecake if you use a smaller tin. Mine is about 22cm. Put the tin with the base mixture into the refridgerator to set.

  

  

  Add 1 tablespoon of the gelatin to 1/2 a cup of cold water and leave for a few minutes to bloom then put the bowl into a saucepan of barely simmering water to allow the gelatin granules to completely dissolve, this will take about 5 minutes.

  

  

  Add the drained cashews to a food processor and blitz until creamed, this takes a few minutes as you you want it to be smooth.

  

  

  Next add a generous half of the raspberries and blitz again.

  

  

  

  Then add the cream cheese the stevia and 1 tablespoon of the rosewater and blitz until smooth and combined, lastly add the melted gelatin and combine. Pour this mixture onto the base and return to the refrigerator to set. It will take an hour or two.

  

  

  

  For the topping add the remaining raspberries to the processor along with the last tablespoon of the rosewater and blitz. Melt the remaining 1/2 tablespoon of gelatin in the same way as for the cream cheese filling and add to the raspberry mixture. Combine and pour onto the set cheesecake and return to the refrigerator to set again.Now its time to decorate.I have used thin slices of apple cut into stars and dusted with freeze dried raspberry powder.This is a delicious light, fragrant and none sweet cheesecake, full of antioxidant rich berries, calcium and vitamin rich ewes milk cheese, protein rich cashews and almonds and collagen rich gelatin. It freezes well.