• Almond Flour Cheesecake Crust
  • 2 cups Blanched almond flour
  • 1/3 cup Butter (measured solid, then melted)
  • 3 tbsp Erythritol (granular or powdered works fine)
  • 1 tsp Vanilla extract

  • 32 oz Cream cheese (softened)
  • 1 1/4 cup Powdered erythritol (erythritol must be powdered;
    can also use powdered monk fruit sweetener)
  • 3 large Egg
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract

Preheat the oven to 350 degrees F (177 degrees C). Grease a
9 in (23 cm) springform pan (or you can line the bottom with parchment paper). 

To make the almond flour cheesecake crust, stir the almond
flour, melted butter, erythritol, and vanilla extract in a medium bowl, until
well combined. The dough will be slightly crumbly. Press the dough into the
bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden.
Let cool at least 10 minutes. 

Meanwhile, beat the cream cheese and powdered sweetener
together at low to medium speed until fluffy. Beat in the eggs, one at a time.
Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to
medium the whole time; too high speed will introduce too many air bubbles,
which we don’t want.) 

Pour the filling into the pan over the crust. Smooth the top
with a spatula (use a pastry spatula for a smoother top if you have one).

Bake for about 45-55 minutes, until the center is almost
set, but still jiggly. 

Remove the cheesecake from the oven. If the edges are stuck
to the pan, run a knife around the edge (don’t remove the springform edge yet).
Cool in the pan on the counter to room temperature, then refrigerate for at
least 4 hours (preferably overnight), until completely set. (Do not try to
remove the cake from the pan before chilling.)

Serve with fresh raspberry sauce if desired.*

This Recipe adapted from >>>> Click Here

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