For the base
110g unsalted butter, melted
100g ground almonds, lightly toasted in a dry frying pan until light golden
100g ground flaxseed
3 tsp sweetener
1 tsp salt
For the cheesecake layer:
350g cream cheese
6 sheets of leaf gelatine
280ml double cream
2 vanilla pods, split lengthways, seeds scraped out
Lightly butter a deep, 20cm springform pan and line with baking paper.
To make the base, put the almonds, flaxseed, sweetener and salt into a large bowl and stir until well mixed. Add the melted butter and mix to combine into a crumb-like mixture. Press the mixture evenly over the base of the pan and put in the fridge for an hour.
To make the cheesecake, blitz the strawberries in a food processor then pass through a sieve. Beat the cream cheese and strawberry puree with a mixer or hand whisk. Add 3 tsp sweetener (if desired) and combine. Scrape into a container and wash the bowl and dry well.
Soak the gelatine in cold water for 5 minutes. Whip the cream in a large bowl to soft peaks and set aside. Whisk the egg whites with 2 tsp sweetener in the cleaned mixer bowl to firm peaks and set aside.
Put the egg yolks, 1 tsp sweetener and vanilla seeds into a heatproof bowl over a pan of simmering water, don't let the bowl touch the water though. Whisk for 5 minutes to a rick thick texture. Remove the bowl from the pan. Drain the gelatine, squeeze out the excess water and put into a small pan with 2 tbsp water. Warm over a low heat until it ust melts then fold into the egg yolk mixture. Fold in the whipped cream then into the strawberry cream cheese. Finally fold in the meringue, half at a time. Pour the mixture onto the base layer and refridgerate overnight. Serve as it is or top with fresh berries