Preheat the oven to 200 °C.
For the crust, mix all the ingredients together and press into a 1-cm-thick layer on the base of 4 single-serving ramekins, 10 cupcake liners or 1 medium, loose-bottomed, round cake pan.
For the filling, use an electric mixer or food processor to fluff the cream cheese slightly. Add the eggs, one at a time, mixing well after each addition. Add the sour cream, vanilla and xylitol. Don’t overwork the mixture. Pour the filling over the crust in your preferred dish.
Bake for 15–20 minutes, then lower the oven temperature to 180 °C and continue baking for another 20–30 minutes. The cheesecake is ready when a crack appears in the batter. Allow to cool.
For the coulis, stir all the ingredients, except the husks, together in a saucepan on medium to high heat. Reduce heat after all the berries are thawed and have boiled for at least 3 minutes. Allow the sauce to simmer and reduce for 6–7 minutes, stirring often but gently. Try to keep the berries as whole as possible.
Stir in the psyllium husks and mix well into the sauce. Remove from heat and allow to cool before scooping over the cheesecake just before serving.
Yields 6–8 servings at 8 g carbs per serving.