Method

1. Preheat the oven to 150°C and line the base of an 18cm springform cheesecake tin with baking paper.

Crust

2. In a mixing bowl, combine the almond flour, plain flour, coconut oil and maple syrup. Using your fingertips, rub the mixture together until it resembles wet sand - it should feel crumbly but hold together when pressed.
3. Transfer the mixture into the prepared tin and press it firmly into an even layer across the base. Use the back of a spoon or the base of a glass to compact it well. Place the crust in the fridge while preparing the filling to help it firm up.

Filling

4. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and lump-free. Add the yoghurt, eggs, maple syrup, plain flour and vanilla essence, then continue mixing until fully combined and silky in texture. Gently fold through the frozen raspberries, allowing some to break slightly to create a natural ripple effect throughout the cheesecake.
5. Pour the filling over the chilled crust and smooth the surface. Scatter a few extra raspberries on top if desired.
6. Bake for approximately 1 hour, or until the edges appear lightly golden and the centre is just set with only a very slight wobble.
7. Once baked, turn the oven off and leave the cheesecake inside with the door slightly ajar for 30 minutes. This gradual cooling helps prevent cracking.
8. Remove from the oven and allow to cool completely at room temperature before transferring to the fridge to chill for at least 4 hours, or ideally overnight, until fully set.
9. Slice and serve with extra warmed raspberries spooned over the top.