Ingredients

• cheesecake crust:
• 2 cups almond flour
• 4 tbsp erythritol
• 5 tbsp melted butter
• cheesecake filling:
• 32 oz cream cheese — softened
• 1 tsp vanilla extract
• 1 3/4 cups erythritol — can reduce it to 1 1/4 cup, if you like your desserts less sweet
• 2 tsp lemon juice — optional, for the lemon cheesecake version
• 2 tbsp lemon zest
• 1 tsp lemon extract
• 3/4 cup Greek Yogurt or sour cream
• 4 eggs — large, at room temperature
• For the lemon curd (optional):
• 3 egg yolks
• 1 egg
• 1/2 cup lemon juice
• 1/2 cup powdered erythritol — I used Swerve
• 1 tbsp lemon zest
• 4 tbsp butter

Directions

1. cheesecake crust:

2. Preheat oven to 350F.

3. Line the bottom of a 9-inch springform pan (or a pan with removable bottom) with parchment paper. You can wrap the pan with a layer of aluminum foil, in case of leaks. We are not using a water bath.

4. In a bowl, combine the almond flour, butter and erythritol, stir to combine.

5. Spread the mixture on the bottom of the pan and press to make the top smooth.

6. Bake for 10 minutes, then let it cool to room temperature.

7. Reduce the oven temperature to 300F.

8. cheesecake filling:

9. In a large bowl cream together the cream cheese & sugar for 3-4 minutes, scraping down the bottom and sides of the bowl.

10. Add vanilla, lemon juice, lemon extract and lemon zest. Mix to combine.

11. Add the yogurt or sour cream and beat on medium to combine.

12. Slowly add the eggs One at a timeBeating with the mixer on medium speed after each addition.

13. Pour the batter into the prepared pan and bake for 70-80 minutes, until the edges are golden and the top is set.

14. Let the cheesecake cool inside the oven for 40 minutes. Then take it out and let it cool completely.

15. Refrigerate for at least 2 hours. Then you can serve it either topped with lemon curd or other sauce of your choice.

16. For the lemon curd (optional):

17. In a heatproof bowl Combine egg, egg yolks, lemon zest, juice and powdered erythritol. Whisk to combine.

18. Fill a large pot with water to create a double boiler.

19. Heat over medium heat. Place the heat proof bowl above it. Whisk constantly for 8-9 minutes, until the mixture thickens.

20. Strain through a fine mesh strainer and add the butter. Let it cool to room temperature, then cover and refrigerate.

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