Separate the the eggs. Put the egg yolks in one bowl and the egg whites in another. Add Use like sugar and stevia drops to the yolks. Whisk with an electric whisk to a light, fine batter. Then gently fold in the cream cheese.

Whisk the cream in another bowl. The cream should be suitably thick, not too stiffly whipped! Then stir the cream into the batter by hand with a ladle.

Then whisk the egg whites to a firm foam with an electric whisk. Then stir the egg foam into the cheesecakebatter. Grate the lemon zest and add the pork juice.

Use a food processor to crush the digestive biscuits and add room temperature butter for a firmer base.

Put the digestive biscuit batter in the bottom of a mold and then pour in the cheesecake batter. Place the cake in the freezer for about 4 hours. Decorate with fresh berries and elderflowers!