Low Carb Lemon Cheesecake

Ingredients

• [Cheesecake] 32 oz Cream Cheese, room temperature
• [Cheesecake] 1 tsp Vanilla Extract
• [Cheesecake] 1 1/2 cup Erythritol
• [Cheesecake] 2 tsp Lemon Juice
• [Cheesecake] 2 tbsp Lemon Zest
• [Cheesecake] 3/4 cup Sour Cream
• [Cheesecake] 3 large Eggs
• [Crust] 2 cup Almond Flour
• [Crust] 3 tbsp Erythritol
• [Crust] 5 tbsp Butter

Instructions

1. Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment paper.
2. Melt the butter. Combine the flour and erythritol in a bowl. Mix in the melted butter stirring to combine. Press the mixture onto the bottom of the prepared pan.
3. Bake for 10 minutes and remove from oven. Set aside and let cool to room temperature.
4. Turn the oven temperature down to 330 degrees.
5. In a large bowl, beat the cream cheese and erythritol for 3-4 minutes. Make sure to scrape the bottom and sides of the bowl. Add the vanilla, lemon juice, and lemon zest mixing to combine.
6. Add the sour cream mixing at medium speed to combine.
7. Add the eggs one at a time. Mixing between each addition.
8. Pour the batter into the pan. Bake at 300 degrees for 70-80 minutes. The edges should be golden and the center set. Turn off the oven and prop the door open. Leave the cheesecake in the oven for 40 minutes.
9. Remove from oven and cool completely. Refrigerate for 2 hours before serving. Add any sugar free topping or enjoy it plain.