Clem’s lemon cheesecake bars

For the crust:

• 170 g Coconut Flour
• 40 g Brown Sugar Substitute
• ½ t salt
• 60 g butter, melted

For the filling:

• 750 g Plain Full Fat Cream Cheese
• 2 lemons zested and juiced
• 2 free range eggs
• 3 t vanilla extract

For the garnish:

• 2 lemons, thinly sliced
• Woolworths Brown Sugar Substitute, sprinkled over
• Freeze-dried coconut, finely grated to garnish

1. Preheat your oven to 180°C
2. Combine your coconut flour, brown sugar substitute and salt together in a large mixing bowl along with your melted butter. Mix until all the butter has been absorbed then rub gently with the tips of your finger. The mixture should still be loose but holds its shape when balled in your hands. 
3. Grease a 30 cm x 21 cm baking dish before adding your coconut flour mixture then pack down firmly to form a base. Place in the oven for 10 minutes or until the sides begin to brown. Remove from the oven and allow to cool while preparing the cheesecake filling. 
4. In a large mixing bowl add your cream cheese, lemon zest and juice, eggs and vanilla. Add your remaining sugar and mix until smooth and well combined. Spoon your filling over the now cooled base and spread out to have a level surface. 
5. Return the dish to the oven and bake for 25 minutes or until the sides are set and the centre has a little giggle. 
6. Cool slightly then place in the fridge further for another 4 hours, or overnight. 
7. Before serving place your lemon slices on a tray and sprinkle over your brown sugar alternative. Place the tray under the grill and allow the sugar to caramelise until the lemons are slightly charred. You can also do this with a blow torch. 
8. Cut your cheesecake into the desired size of bars and top with the charred lemon slices before serving with a final garnishing of freeze-dried coconut.