Cheesecake is actually a pretty good dessert option if you’re trying to eat lower carb – because as long as your cheese mixture is not too sweet, the bulk of the carbs are in the base. I made this one just after I became a type 1 diabetic, and it was quite successful!
The original recipe called for 175g sugar in the cheese mix and jam for the topping, which I cut down on and removed respectively. The sweetness from the digestives and berries was enough to carry the cheesecake and I found this balanced really well.
Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the biscuits into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.
Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again – you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.