Method

1. Add the almond flour, plain flour, coconut oil and maple syrup to a pan over medium-high heat. Stir constantly until the mixture becomes toasted, crumbly and biscuit-like. This can take approximately 15–20 minutes, so trust the process!
2. Transfer the mixture to a bowl and set aside to cool completely and become crunchy.
3. Once cool and crisp, mix through the melted butter until combined.
4. To make the filling, add the cream cheese, thickened cream, maple syrup, vanilla paste and pistachio spread to a mixing bowl. Whisk until thick and smooth.
5. Roughly chop the strawberries and gently fold them through the cheesecake filling.
6. Line a 1L loaf tin with baking paper, leaving some overhang to make the cheesecake easier to remove later.
7. Add a layer of the almond crumb to the base of the tin, followed by ⅓ of the cheesecake filling. Sprinkle over some chopped white chocolate and strawberries, then drizzle with pistachio spread.
8. Repeat the layers, finishing with a layer of almond crumb on top.
9. Cover and refrigerate for at least 6 hours, or preferably overnight, until completely set.
10. Once set, gently remove the cheesecake from the tin by carefully flipping onto a serving plate. Top with fresh strawberries or raspberries, extra pistachio spread and white chocolate before slicing and serving.