Ingredients:

  • 1 1/2 cups (150g) almond flour, finely ground
  • 1/4 cup (25g) granulated sweetener (erythritol, monk fruit, or allulose)
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, melted
  • 32 ounces (907g) cream cheese, full-fat, softened to room temperature
  • 1 1/4 cups (250g) granulated sweetener (erythritol, monk fruit, or allulose)
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) sour cream, full-fat, room temperature
  • 2 tablespoons lemon juice, fresh
  • Pinch of salt

Instructions:

  1. Combine almond flour, sweetener, and salt in a bowl.
  2. Stir in melted butter until evenly moistened.
  3. Press firmly into the bottom of the springform pan.
  4. Pre-bake crust at 350°F (175°C) for 8-10 minutes, until lightly golden.
  5. Let cool completely.
  6. Beat cream cheese and sweetener until smooth and creamy.
  7. Add vanilla extract and beat to combine.
  8. Beat in eggs one at a time, mixing until just combined after each addition (avoid over-mixing!).
  9. Stir in sour cream, lemon juice, and salt until smooth.
  10. Pour filling over cooled crust.
  11. (Optional) Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in.
  12. Place the wrapped springform pan in a roasting pan.
  13. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (water bath).
  14. Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set but the center still has a slight wobble.
  15. Turn off oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour.
  16. Remove from water bath and cool completely on a wire rack.
  17. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.