Ingredients :
- 2-1/2 cups almond flour
- 1/4 cup granulated monk fruit or stevia sugar substitute
- 6 tablespoons butter, melted
- FILLING:
- 4 packages cream cheese, softened
- 1-1/2 cups sour cream
- 1-1/2 cups granulated monk fruit or stevia sugar substitute
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature, lightly beaten
Directions :
- Preheat oven to 325°. In a small bowl, combine almond flour and sugar substitute; stir in butter. Press onto the bottom and up the side of a greased 9-in. springform pan. Place on a baking sheet. Bake until lightly browned, 18-22 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese, sour cream, sugar substitute, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18-in. square). Securely wrap foil around pan.
- Place in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, about 1-1/2 hours. Turn oven off; let sit 30 minutes with the door open. Remove springform pan from water bath. Let stand up to 1 hour on a wire rack.
- Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.
