'Cheese'cake

Place the ProZero, butter and cornflour into a saucepan.

Place over gentle heat and stir well with a whisk or spoon until the mixture begins to simmer and thicken.

Take off the heat and allow to cool.

Pour into a tall plastic container and using an electric hand-held blender, blend for 30-40 seconds.

Leave to cool, cover and place in the fridge to chill for at least 3-4 hours until firmly set.

Once set, preheat the oven to 200°C/Fan 180°C /Gas mark 6.

Place the Fate Low Protein All-Purpose Mix into a mixing bowl and stir in the sugar.

Rub in the margarine with fingertips until the mixture resembles breadcrumbs. Then knead into a dough.

Dust the work surface with Fate Low Protein All-Purpose Mix and continue to knead the biscuit dough until smooth.

Roll out dough into a 24cm circle. Place dough into the tin and prick the surface lightly with a fork.

Bake for 25 minutes until firm and golden brown.

Remove from the oven and leave it to cool in the tin.

Meanwhile, using an electric hand-held blender, whisk the cheesecake filling for about 2 minutes until light and airy.

Add sugar and lemon juice and whisk for a further 2 minutes.

Place on top of the biscuit base in the cake tin and use a spoon to level the surface.

Place in the fridge for 3-4 hours, preferably overnight.

To turn out, run a knife around the edge of the cheesecake to loosen, then open the spring and lift out the cheesecake.