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
- Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment paper.
- 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.
- Bake for 10 minutes and remove from oven. Set aside and let cool to room temperature.
- Turn the oven temperature down to 330 degrees.
- 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.
- Add the sour cream mixing at medium speed to combine.
- Add the eggs one at a time. Mixing between each addition.
- 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.
- Remove from oven and cool completely. Refrigerate for 2 hours before serving. Add any sugar free topping or enjoy it plain.