Cheesecake (Healthy version)
Graham Cracker Crust:
-115 g (1 cup) almond flour
-4 tbsp softened butter
-1 tbsp sweetener (I use powder blend with erythritol and stevia)
-1/2 tsp vanilla extract or 1/4 tsp cinnamon
Cheesecake:
-500 g (1 cup) softened cream cheese or superfine cottage cheese
-2 eggs (room temperature)
-100 g sweetener (I use powder blend with erythritol and stevia – to taste)
-62 g sour cream
-1 tsp vanilla extract
-1 tbsp lemon juice
-pinch of salt
Instructions:
1.Preheat your oven to 180C (350F)
2.Make your crust by combining your melted butter, almond flour, sweetener, salt and vanilla (or cinnamon).
3.Using your pan (mine 18 cm ), pat the crust down until it is even. Bake for 10 minutes.
Cheesecake
1.Now, make your filling. Add your cream cheese into your bowl and whip for a few seconds until combined.
2.Add eggs, sweetener, vanilla, lemon juice and salt and mix until combined and silky smooth! This should be a few minutes.
3.Take your crust out and pour cheesecake mixture on top.
4.Bake for 45-50 minutes until it’s cooked all the way through. So it doesn’t brown too quickly, you can wrap the bottom with aluminum foil. About cheesecake – you want a little giggle, but not too much.
5.Take cheesecake out and let it cool for about 20 minutes. Place in fridge and let it set for 2-3 hours.
Top berries, melted chocolate or jam
Enjoy💋