How to cook
Put the walnuts, dates and butter in a blender and grind, until the mixture turns into small crumbs.
Press them at the bottom of a cake tin covered with a sheet of baking paper.
The diameter of mine is 10″ (25 cm), but it can be smaller. Put it in the fridge to harden and make the cream during this time.
The sour cream and cream cheese should be at room temperature. Mix them with a mixer and add the sweetener and vanilla.
Finally, place the pre-dissolved gelatin in water, which we have heated up just before that. Pour the cream over the walnut cake base and leave it in the fridge again.
Clean the fruit and blend them. Heat them over low heat and add the sweetener and dissolved gelatin. Leave the mixture to cool slightly and pour the resulting mixture over the cream.
Leave the cheesecake in the fridge for about 3-4 hours, but it's best if you leave it overnight.
The keto cheesecake is ready.