Preheat your oven to 165c and line a springform cake tin. In a bowl, mix together your almond flour, melted coconut oil and half of the Sweet Granules. Press into your lined cake tin. Placed into the oven to bake for 8 minutes or until golden. Once removed, drop the temperature of your oven to 150c. Set base aside to cool slightly.
In another bowl, mix together the remaining Whole Earth Sweet Granules, coconut yoghurt, lemon juice, lemon zest, salt and your egg yolks. Set aside. In a separate bowl, whisk your egg whites until they form stiff peaks. Gently fold your cheesecake batter into your egg whites.
Place your crust onto a baking tray and then pour your cheesecake batter into it, smoothing out the top. Bake for 40-50 minutes. The cheesecake may be golden on top, to prevent it darkening too much, simply cover with foil until finished baking. The end result should be firm, but with a very slight jiggle to the centre. Remove from the oven to cool.
Once your cheesecake has cooled to room temperature, place in the fridge for a further 2 hours. Served topped with extra lemon coconut yoghurt.