Ingredients
Crust
½ cup unsalted butter, melted
2 cups extra fine almond flour
2 tablespoons powdered sweetener
Filling
16 ounces cream cheese, room temperature
½ cup sour cream
1 cup powdered sweetener
½ cup heavy whipping cream
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Instructions
Crust
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In a medium bowl, combine almond flour and powdered sweetener.
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Add melted butter and mix until evenly moistened.
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Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
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Chill in the freezer for 10 minutes or refrigerate for 30 minutes before filling.
Filling
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Beat cream cheese on medium-high speed until smooth.
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Add sour cream and mix until combined.
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Gradually add powdered sweetener, mixing well after each addition.
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Add heavy cream and blend until smooth.
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Stir in lemon juice and vanilla extract.
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Beat on high speed for 1–2 minutes until light and creamy.
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Pour filling into chilled crust and smooth the top.
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Cover and refrigerate for at least 4 hours, preferably overnight.
Notes
- For a firmer texture, refrigerate overnight.
- Store leftovers covered in the refrigerator for up to 5 days.
- This cheesecake can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
- Nutritional values are estimates and may vary depending on ingredients used.
- Prep Time: 30 min