METHOD

1. To make the berry jam, place the berries and 30ml of water in a medium sized pot and place over a high heat. Place the lid on the pot and bring to the boil.
2. Remove the lid and reduce the heat to low. Allow the jam to simmer for 20-25 minutes or until water has reduced and berries have broken down.
3. Transfer to a blender and blend until smooth. Store in a jar.
4. To make the cheesecake, preheat the oven to 180ºC and line a 20cm cake tin with baking paper.
5. Prepare the base by combining ingredients in a bowl. Press into the lined tin, allowing some of the mixture to come up the sides a little. Place in the fridge while you prepare the filling.
6. Fill a baking dish with water and place on the bottom shelf of the oven. The cheesecake will go on a rack in the centre of the oven above this. 
7. Beat all the filling ingredients together until just combined. You don’t want to over mix. Spread the filling on the prepared base.
8. Bake in the oven for 40 minutes then turn off the oven and leave in there for 10 minutes. Remove from the oven and place on the counter for 30-60 minutes before placing in the fridge for at least 3 hours or overnight.
9. Serve with a generous spread of the prepared berry jam and a sprinkle of coconut.

Notes

• *May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
• No erythritol? Coconut sugar works as a replacement.