How to cook
The first step is to make the base of the cheesecake. Put all of the almond base products in a large plastic bowl and mix them well.
Then pour the base mixture into a pie pan. Spread it out evenly with a spoon or your hands.
Put the pie pan in the oven and bake it at 360°F (180 degrees) for 10 minutes.
The second step is to prepare the fruit filling. Put all of the ingredients in a bowl (except the fruit), mix well until a homogeneous mixture is obtained. With a mixer or blender it will be easier for you, but you can also do it by hand.
Pour the cheesecake filling over the prepared baked and slightly cooled base. Then add the fruit and mix them lightly with the filling. Bake at 360°F (180 degrees) without a fan for 20-25 minutes. You can press it down with a fork in the middle to check if it is ready.
It's time to make the blueberry jam. Put the blueberries and stevia in an aluminum pot. Boil them for 5 minutes on low heat. Mash them with a fork.
Pull it aside and let it cool completely. Then pour it on the finished cheesecake.
Arrange more raspberries and cranberries. Refrigerate it for at least 2 hours and serve it.
The keto cheesecake is ready.