This cheesecake tests your patience, as it has to set in the refrigerator for 24hrs after you finish baking and letting it cool, but the texture is the smoothest thing I've ever tasted.
Ingredients:
Crust
6 oz sliced almonds or 1.5 cups of almond flour
3 tbsp low carb sugar alternative
0.5 tsp ground cinnamon
5 tbs salted melted butter
Filling
32 oz softened cream cheese
1 cup low carb sugar alternative
3 large room temperature eggs
2 tsp vanilla extract
1 tsp lemon extract
16 oz sour cream, room temperature
Directions:
Crust
1. Place sliced almonds in food processor and process with cutting blade until finely ground (if using sliced almonds).
2. Mix well with low carb sugar alternative and cinnamon.
3. Stir in melted butter.
4. Press into the bottom of a 9-inch springform pan.
Filling
1. Beat cream cheese on low speed until light and fluffy.
2. Add low carb sugar substitute. Beat on low to mix.
3. Add each egg, one at a time, beating on low after each addition.
4. Mix in extracts, then beat in sour cream on low speed until incorporated.
5. Spread cream cheese mixture over crust.
Baking
1. Place a pan or glass bowl with water in the oven while preheating.
2. Bake at 275 degrees for an hour and fifteen minutes (75min). Lower temperature if using a dark pan. Top should be browned and center still slightly jiggly. Turn oven off.
3. Leave cheesecake in oven with door ajar for an hour. Remove from oven and cool completely on wire rack before transferring to refrigerator.
4. Chill at least 24hrs before serving.
Serving size is 1 piece (16 pieces per cheesecake). Can serve with fresh berries or sugar-free berry syrup.
MACRO INFO:
309 Calories, 30g Fat, 4g Net Carb, 7g Protein
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