A creamy, rich, baked cheesecake, topped with another layer of 'fridge cheesecake'...
This Low Carb Rosemary Cheesecake is sugar-free and not overly sweet, with just a hint of earthy rosemary.
Heat the oven to 160C.
Line the bottom of an 8-10inch springform cake tin with baking paper.
Whisk all the ingredients together and press into the bottom of the lined tin.
Bake for 15 minutes until golden brown.
Mix the cream cheese and cream in a stand mixer until smooth. Add the xylitol and vanilla and mix well.
Whisk the eggs lightly with a fork before adding it into the cream cheese mix.
Mix gently until incorporated well. You don’t want to over-mix it…
Pour the filling onto the base and bake at 170C for 40-45 minutes.
Once cooked, the centre should still be wobbly.
Allow to cool properly, then carefully loosen the sides and remove the tin.
Place in the fridge to cool and set completely.
Mix the sour cream, cream and xylitol and rosemary.
Remove the sides of the cake pan and carefully slide the cake out.
Remove the bottom of the pan and transfer it to a cake plate or stand.
Spread the topping onto the cold cake and keep in the fridge.