💚 250g x Sugar-free Digestive Biscuits

💚 100g x Butter

💚 1 x Vanilla pod

💚 600g x Cream Cheese

💚 100g x NKD Living Powdered Erythritol

💚 280 ml x Double Cream

💚 400g x Raspberries 

💚 Cake Tin

💚 Mixing Bowl

💚 Food Bag

💚 Greaseproof Paper

💚 Rolling Pin

1. To make the base, butter and line a 20cm cake tin with greaseproof paper. Put the sugar free digestive biscuits in a food bag and crush to crumbs with a rolling pin. Place the crumbs in a bowl and pour over the melted butter. Stir the mixture until the crumbs are completely coated. Tip into the cake tin and press down into the base to create an even layer. Chill in the fridge for 1 hr to set.

2. Slice the vanilla pod in half (lengthways) and scrape out the seeds. Place the cream cheese, powdered erythritol and the vanilla seeds in a bowl and whisk with an electric mixer until smooth. Pour in the double cream and continue mixing until  the mixture is combined. Spoon the cream mixture onto the biscuit base, starting from the edges and working inwards.  Smooth the top of the cheesecake down with the back of a spatula. Leave to set in the fridge overnight.

3. Remove the cake from the tin by placing the base on top of a can and gradually pulling the sides of the tin down. 

4. Place the cake on a serving plate, removing the greaseproof paper and base. Top with Raspberries, dust with powdered erythritol and serve.