SUGAR FREE KETO NEW YORK BAKED CHEESECAKE

Instructions To make the base: lightly grease a loose-leaf cake tin and line it with parchment paper (bottom and sides). melt butter in a large bowl, then add all base ingredients and combine. pour the mix into the cake tin and press it to the bottom evenly, then put it in the fridge to cool and set. pre-heat oven to 140C fan (150C static). To prepare the filling: in a large mixing bowl, combine cream cheese and soured cream, add grated lemon zest, stevia, erythritol and vanilla extract, then use an electric whisk to amalgamate well. add whole eggs and continue to whisk for a couple of minutes until light and frothy. pour filling over the base and bake for 1 hour and 15 minutes (use the stick test to make sure it's baked through). leave cake in the oven with the door ajar for as long as it takes for it to cool down, then refrigerate for at least a few hours until set (overnight is best). To make the frosting: stir all ingredients and place in a piping bag. To finish: remove cheesecake from the tin and peel off parchment paper. pipe frosting all over and serve.