Lower-sugar fruity cheesecake bars

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the almonds in the small bowl of a food processor (if it has one), then whizz until finely chopped. Put the biscuits in the main bowl of the processor, then pulse to fine crumbs. Add the chopped nuts, then pulse with the melted butter until combined. (Or put the nuts and biscuits in freezer bags and bash to crumbs with a rolling pin. Transfer to a bowl, then mix in the melted butter.) Press the mixture into the tin and bake for 10 minutes.
2. Meanwhile, put the gelatine in a bowl of cold water to soften for 5 minutes. Put the juice of 2 oranges in a small pan and gently warm. Squeeze the excess water from the gelatine, then whisk the gelatine into the orange juice until dissolved. Set aside.
3. Put the mascarpone in a large bowl and beat with the orange and lemon zest, vanilla, Cointreau or limoncello and the gelatine mixture. Fold in the whipped cream and add a squeeze of lemon to lift the flavour. Pour over the cooled base, then chill to set.
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4. Meanwhile, make the berry topping. Put the berries in a small pan with the juice of 1 orange and simmer with the stevia/sugar (see tip) until reduced and jammy. Push through a sieve set over a jug, taste and add a little more stevia/sugar, if you like, before chilling (discard the seeds left in the sieve).
5. To serve, spoon the raspberry sauce over the cheesecake, scatter with pomegranate seeds and slice.