Method

1. Preheat the oven to 150°C and line a 20cm cheesecake tin with baking paper.

Base

2. In a bowl, combine the almond flour, plain flour and melted coconut oil until the mixture resembles wet sand - it should be crumbly but able to hold together when pressed. Firmly press the mixture into the base of the prepared tin, creating an even layer. Set aside.

Cherry swirl

3. Heat the frozen cherries in a small saucepan or microwave until softened. Mash gently with a fork, leaving some larger chunks for texture, then set aside to cool slightly.

Filling

4. Using an electric mixer, whisk the cream cheese, yoghurt, maple syrup, vanilla essence and eggs on medium-high speed until smooth and combined. Add the plain flour and mix until just incorporated.
5. Fold half of the cherry mixture through the cheesecake filling using a spatula to create a light marbled effect. 
6. Pour the filling over the prepared base and smooth the surface. Spoon over the remaining cherries and lightly swirl through the top.
7. Bake for approximately 1 hour, or until the cheesecake is lightly golden and the centre has only a slight wobble when gently shaken.
8. Turn the oven off and leave the door slightly ajar, allowing the cheesecake to cool slowly for 30 minutes. Transfer to the fridge and chill for at least a few hours, ideally overnight, until fully set.
9. Serve with extra warmed cherries and enjoy