Cheesecake that tastes just like the real deal. Creamy, lightly tangy, perfectly sweet, and not super dense. Super simple ingredients…A few moving parts and some waiting….but it’s worth the wait!
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup SweetEs fusion sweet
- 1/8 tsp mineral salt
- 1/4 cup melted butter 1/2 stick
- 1 tsp vanilla extract
Filling
- 3 8 oz bars cream cheese room temperature
- 16 oz sour cream
- 4 large egg yolks
- 2 large whole eggs
- 1 /2 Tbsp vanilla extract
- 2 Tbsp lemon juice
- 1/4 tsp mineral salt
- 2 cups SweetEs fusion sweet
Instructions
- Preheat oven to 300
- 2. Make the crust by mixing almond flour, sweetener and salt to bowl- then whisking to mix well
- 3. Add above mixture to dry non stick skillet, placed on stove over high heat.
- 4. Toast almond flour mixture until golden brown, stirring frequently to keep from burning- this process is no more than 2-3 minutes.
- 5. Add vanilla to melted butter, mix together the add to skillet with almond flour mixture. Mix well
- 6. Pour “crust” into bottom of springform pan, and press with spatula (or fingers- careful it’s still hot) until surface is even.
- 7. Wrap bottom and sides of pan in foil, making sure no moisture can get in. (You will be baking cake in water bath). Set aside
- Make filling
- 1. Add all filling ingredients to large mixing bowl, mix on medium using a hand mixer for 45 seconds. Turn to high and mix 60 more seconds. DO NOT OVERMIX- this makes your cake crack
- 2. Pour mixture into prepared crust.
- 3. Get a pan large enough to fit your foil wrapped cake pan into and add 1” of hot water. Make sure it does not go past the top of your foil wrapped pan.
- 4. Place cake in pan of water, then carefully place in oven on center rack
- 5. Bake 60 minutes, then turn oven off and let cake remain in hot oven for another 60 minutes.
- 6. Remove from oven, place in fridge and chill completely before serving (2-4 hours). You can speed this up. by placing in freezer 1-2 hours.
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