You will need:
- Keto Baker London Brownie Mix – 220 g bag;
- 400 g full-fat cream cheese, at room temperature
- 300 g mascarpone, at room temperature
- 200 g erythritol or other sugar substitute
- 1 tsp vanilla extract
- Strawberries for decoration or any other fruit you fancy.
Bake the Keto Baker London Brownie as per the back of the pack in a loose-bottomed round tin (if available). Allow the brownie to fully cool down before proceeding. The brownie becomes the base of your cheesecake.
Combine the cream cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend the cheeses together until light and fluffy. Add the erythritol a little at a time and blend to incorporate. Finally, mix in the vanilla. The mixture should be very light and fluffy.
Spread the cream cheese mixture over the brownie base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours.
When ready to serve, sprinkle the strawberries or other fruit over the top of the cheesecake.
Release the catch of the springform tin carefully, then slice and serve.
Bon-appetite!
