De-Constructed Lemon Cheesecake

Directions

1. 1
   Zest lemon and spread out on a board to dry, or place in a 200°C oven for 5 minutes.. Best to do this a few hours before serving.
2. 2
   Blend cheese, yoghurt and lemon juice until smooth and set aside
3. 3
   Place Natvia in a small saucepan with 1/2 teaspoon water and heat, stirring gently, until dissolved. Scrape down any crystals that form on the sides.
4. 4
   Slowly add dissolved Natvia to cheese mixture and whisk until smooth, then chill until ready to use.
5. 5
   Blitz chocolate, almond meal and 1/4 tsp of lemon zest to a rough crumb. Add puffed rice and blitz again. Don't over-blitz, you still want some texture.
6. 6
   Place 2 tbs of crumb into the bottom of each of four glasses and top with 3 tbs of cheese mixture.
7. 7
   Reserve 2 tsp of crumb, and divide the remaining between the glasses, finishing with the remaining cream cheese.
8. 8
   Top with blueberries, 2 tsp of crumb and 1/4 tsp lemon zest.