Prepare the Crust: In a medium bowl, combine the 200g almond flour, 60g sweetener, and 1 teaspoon of ground cinnamon. Whisk them together until you see a uniform, light brown mixture with no lumps. Pour in the 115g melted butter and stir until the mixture is thoroughly moistened and resembles wet sand, clinging together when pressed.

Form the Base: Press the crust mixture firmly and evenly into the bottom of a 20x20cm (8x8 inch) square baking tin lined with baking parchment, leaving an overhang on two sides for easy removal. Use the back of a spoon or your knuckles to ensure it’s compact and smooth. You’ll notice the crust darkening slightly as it compacts, and it will smell faintly of toasted almonds and butter. Place the tin in the freezer for 15 minutes to firm up.

Whip the Cream Cheese: In a large mixing bowl, beat the 450g softened cream cheese with the 120g sweetener and 2 teaspoons vanilla extract using an electric mixer on medium speed until the mixture is light, fluffy, and completely smooth, with no visible lumps. It should appear creamy white and have a slightly aerated texture. If using, sprinkle in the 1/2 teaspoon xanthan gum and beat for another 30 seconds to combine.

Whip the Double Cream: In a separate, chilled bowl, whip the 250ml cold double cream on high speed until stiff peaks form. The cream will transform from a liquid to a thick, pillowy cloud, holding its shape when the whisk is lifted. Be careful not to over-whip, as it can turn grainy.

Combine and Fill: Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula. Fold until just combined, being careful not to deflate the cream. The filling should be light, airy, and uniformly pale ivory in colour. Spoon the cheesecake filling over the chilled crust, spreading it evenly with an offset spatula or the back of a spoon until it’s smooth and level.

Chill Thoroughly: Cover the tin loosely with cling film and refrigerate for a minimum of 4 hours, or ideally overnight, until the cheesecake is completely set and firm to the touch. When ready, the surface will feel solid and cool, and the sides will pull away slightly from the parchment.

Prepare Topping and Serve: Just before serving, combine the 2 tablespoons sweetener and 1 tablespoon ground cinnamon for the topping in a small bowl. Whisk until well mixed. Use the parchment overhang to lift the cheesecake from the tin and place it on a cutting board. Sprinkle the cinnamon-sweetener mixture generously over the top, creating a beautiful, fragrant, golden-brown dusting. Slice into 12 even bars using a warm, sharp knife, wiping the knife clean between each cut for neat edges.