Preheat oven to 180C.

Combine almond meal, Ecosweet and ghee to form a crumbly mixture.

Transfer to a 5” loose bottomed pan and spread it evenly to cover the sides and base.

Press with your fingers until it is compact and makes an even layer all over the tin.

Bake it in preheated oven for 8-10 minutes or until it starts browning.

Remove from oven and allow it to cool on a wire rack.

Reduce oven temperature to 150C.

In a bowl, combine cream cheese, Ecosweet, sour cream and vanilla.

Whisk everything until incorporated.

Add egg and whisk until it is mixed well.

Finally add the cream and whisk well.

Do not over beat or incorporate air into the mixture.

Pour this mixture into the prepared almond crust.

Take three aluminium foil squares and place them below the tin.

Bring the foil to the sides, completely covering the tin all over the sides with foil.

Take a deep tray, add water in it and place the tin inside. The water shouldn’t exceed 1 cm of the tin.

Place the tray in the lower rack and bake the cheesecake for 60-70 minutes.

The cheesecake will be firm on the sides and wobbly in the centre.

Open the oven door partially, switch off oven and let the cheesecake cool completely in the oven.

Remove it from the tray, remove foil and cover it with cling film.

Refrigerate it overnight.

Soak dried cranberries in water for one hour.

Add Ecosweet and MW for 30 second intervals until it is mushy and there is very little water left.

Alternately you can cook this in a saucepan.

Transfer to a bowl and set aside until cool.

Take the cheesecake out of fridge, loosen the sides with a spatula and place it on a tumbler.

Pull down the outer ring.

Using a spatula, remove the cheesecake from the base plate and transfer it to a serving plate.

Use a clean knife to slice the cheesecake into wedges.

Serve it topped with cranberry compote.