- 16
- 15 mins
- 115 mins
Ingredients
- Crust:
- 1 cup coarse unblanched almond meal
- 5 tbsp butter, melted
- Filling:
- 5 (8 oz) blocks cream cheese, softened
- sweetener equivalent to 1 1/2 cup sugar
- 1/2 tsp salt
- 1/4 cup heavy cream
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 2 egg yolks
- 5 eggs
Preparation
Step 1
Preheat the oven to 350 degrees F. In a medium bowl, melt butter. Stir in the almond meal and mix until the nuts are moist. Press into the base of a 9 inch springform pan. Butter your fingers to rub an inch along the base edge of the spring form pan. Bake for ten minutes. Remove crust from oven and change the oven temperature to 500 degrees.
In a large mixing bowl, beat the cream cheese until fluffy. Incorporate the sweetener 1/4 cup at a time. Add in the salt, cream, lemon juice and vanilla. Beat for 2 minutes. Add the egg yolks and beat until incorporated. Add the eggs, one at a time, continuing to beat between additions.
Pour the cheesecake mixture into the pan. Smooth the top and tap for air bubbles. Bake on a lower middle rack of the oven for exactly 10 minutes. At the ten minute mark, turn the heat down to 200 degrees. Do not open the door. Bake for 1 1/2 hours. If top is browning too much, place a foil guard loosely around the edges. Remove from oven. The cheesecake should be firm around the outer edges and still slightly jiggly in the center. Let cool for 5 minutes, then run a knife along the edge to loosen it and help prevent cracking. Let cool at room temperature for an hour, then transfer to the refrigerator for several hours.
Serves 16
357 calories 35 g fat 4 net carbs 7 g protein