Ingredients
Scale
- 2 cups almond flour
- 1/3 cup erythritol or monk fruit sweetener
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 32 oz cream cheese (4 blocks), softened to room temperature
- 1 1/4 cups powdered erythritol
- 3 large eggs, room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray. In a medium bowl, combine the almond flour, melted butter, sweetener, and vanilla extract. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes until slightly golden, then remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and powdered sweetener together until smooth and fluffy. Use a hand mixer or stand mixer on medium speed to ensure there are no lumps. Add the eggs one at a time, beating slowly after each addition just until incorporated. Stir in the sour cream, lemon juice, and vanilla extract. Avoid over-mixing once the eggs are added, as this can introduce too much air and cause the cheesecake to crack during baking.
- Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula. Place the pan in the oven and bake for 45 to 50 minutes. The edges should be set, but the center should still have a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool inside for one hour. This gradual temperature change prevents cracking. Remove from the oven, let it reach room temperature, and then refrigerate for at least 4 hours (or overnight) before serving.
- Cook Time: 1 hour 5 minutes