I made this Sunday night for dessert! I am on a diet, so come Sunday I wanted a sugar-free cheesecake and man oh man did I find the very best from The Diet Chef, online. Let me get right to the point:
Preheat oven to 350 and grease up a 9 inch springform pan with a little oil.
For the crust: (I doubled the recipe for the crust for 9 inch Springform pan and it was perfect). This recipe is for one, but if you would like to double like me than double all of the ingredients I’m about to give you.
1 1/4 blanched almond flour (I get my bag from Costco), 1/4 cup Swerve sugar (I used Splenda Brown for the crust), 1/4 cup melted butter, 1 tsp. vanilla extract, 1 large egg, pinch of salt. Mix together and press into greased pan. I just made a bottom crust and did not worry about pushing up on the sides.
Put into the oven for about 30 to 40 minutes.
Cheesecake Filling: (I followed this recipe and did not double), 24 oz (681 g. Full-Fat Creams Cheese – that is like 2 1/2 regular sized bricks of philly cream cheese), Just less than 1 cup Serve sugar, 2 eggs, juice from 1/4 lemon, 1 tsp. vanilla extract. Mix in a standing mixer or with your strong arms until completely blended.
Pour cheesecake filling into crust and pop into 350 degree oven for about 40-50 minutes. Keep in mind, everyone’s oven is different, but cake should be a little jiggly and very lightly barely browned on top. You can test it by putting a knife into it. Check the knife to make sure it is still not in batter form. Let cool. The recipe said to put into the fridge for 5 hours, but we didn’t. It is perfect and I can only imagine how much more perfect it would be in the refrigerator.
There you have it! Enjoy!