Ingredients
- [Cheesecake Layer] 20 oz Cream Cheese, room temperature
- [Cheesecake Layer] 4 large Eggs, Room Temperature
- [Cheesecake Layer] 1 cup Swerve
- [Cheesecake Layer] 1/2 medium Lemon Zest
- [Cheesecake Layer] 1/2 medium Lemon Juice
- [Cheesecake Layer] 1 tsp Vanilla Extract
- [Crust] 1 cup Coconut Flour
- [Crust] 9 tbsp Butter
- [Crust] 1/2 cup Swerve
- [Crust] 1 large Egg, Room Temperature
- [Crust] 1 tbsp Water
- [Crust] 1/2 medium Lemon Zest
- [Sour Cream Layer] 1 1/2 cup Sour Cream
- [Sour Cream Layer] 1 cup Mascarpone Cheese
- [Sour Cream Layer] 1/2 cup Swerve
- [Sour Cream Layer] 1/2 tsp Vanilla Extract
Instructions
- (Crust Layer) Put all the dry ingredients for the crust in a food processor. Mix together.
- Cut cold butter into pieces and add to the processor. Mix well.
- Add in the water (make sure water is cold). Add the egg and process until a ball is formed.
- Press the ball into a 9 inch springform pan. Press evenly along the bottom of the pan.
- Bake in 350 degree oven for 5 minutes. Crust should be a light brown.
- (Cheesecake Layer) Mix the cream cheese, sweetener, and eggs together. Add in the lemon zest, juice, and vanilla and mix until well incorporated.
- Pour into the baked crust and cook in the oven for 15-20 minutes.
- (Sour Cream Layer) Mix all the sour cream layer ingredients together. When well mixed, add to the top of the cheesecake layer.
- Turn the oven off but leave the cheesecake in the oven for another 5-10 minutes. Leave the oven slightly cracked. After 10 minutes, remove from oven and place in the fridge for 6 hours.
- Add some berries if you like but it is nice served just like it is.