No need to miss out on Shavuot if you are keeping down the sugar. This delicious baked cheesecake has no refined sugar but is loaded with traditional flavours. 

• Heat oven to 180°C (160°C fan).
• For the base: blitz the digestives, melted butter and xylitol in a processor and spoon into an 20cm round springform cake tin (lined and sprayed with cooking oil). 
• Push the mixture down until smooth, flat and even around the base.
• Wrap foil around the entire outside of the tin to the top of the sides. 
• Bake for 8 mins and then cool completely in the tin before adding the topping. Turn the oven up to 220°C (200°C fan). 
• For the cheesecake: In a stand mixer with a paddle attachment mix the cream cheese until smooth then add the xylitol and arrowroot. Mix again until smooth. Add the cream, eggs, vanilla, zest and stevia (if using) mix again until smooth. 
• Pour into the cake tin then bake for 10 minutes. Turn the temperature down to 110°C conventional(90°C fan) and bake for one hour. 
• Turn off the oven and leave the cheesecake in (with the door open) until it cools completely. 
• Refrigerate (covered) overnight before turning out.
• Eat within 4 days.