Directions

1Preheat oven to 325 degrees F for 5 minutes. Grease and flour a baking tin.

2Prepare the crust by mixing the wholemeal flour, plain flour, desiccated coconut, salt, vanilla, butter, erythritol, and stevia in a bowl. Spread in cake tin and gently press down the crust. Bake in oven for 15-20 minutes.

3In mixing bowl, beat the cottage cheese. Add erythritol, stevia, vanilla extract and eggs to the mix and beat well. Add sour cream and continue beating.

4Pour the batter into the cake tin with crust. Place the cake tin in a roasting pan and add 2 cups of boiling water in the roasting pan. Bake for 80-90 minutes.

5Allow the cake to cool on counter for at least an hour. Place the cake in the refrigerator for 4-6 hours.

6Puree half of the strawberries. Add the puree with 2 tbsp water in pan and bring to a boil. Add the strawberry slices and erythritol to the pan and turn off the heat. Let cool. Spread the topping over the cheesecake.

7Cut the cake in slices and serve.