• Preheat the oven to 350°F.

  2. Prepare your grain-free crust. Put the crackers in the food processor and pulse until fine. Add melted batter and egg. One tip I learned after making countless cheesecakes is to add an egg to the crust mixture. It helps bind everything together and creates a sturdier base that slices beautifully.

  2. Press the crust into your prepared springform pan lined with parchment paper, and bake for about 15 minutes at 350 F before adding the filling.

  3. While the crust cools, prepare the filling by mixing the mascarpone, ricotta, cream cheese, double cream, lemon juice, egg yolks, arrowroot, salt, and allulose until smooth.

  4. In a separate bowl, whip the egg whites until soft peaks form. Gently fold the whipped egg whites into the cheese mixture. Don't rush this step. The goal is to keep as much air in the mixture as possible.

  5. Pour the filling over the cooled crust and bake until just set.

  6. Bake it at 350F for 45 minutes. Cool off in the oven for 2 hours.

  7. Once the cheesecake has cooled completely, refrigerate it for several hours or overnight.

Cherry compote

• Pit the cherries.

  2. Add the cherries to the medium saucepan.

  3. Add water, allulose, lemon zest, and lemon juice until they release their juices and become thick and glossy. Cook for approximately 20 minutes on medium heat.

  4. Allow the compote to cool before spooning it generously over the cheesecake.