Ingredients
Equipment
Method
- Set the cream cheese out on the counter to come to room temperature. Cold cream cheese will leave lumps you cannot whisk out later.
- Preheat the oven to 350°F.
- Combine the crust ingredients in a food processor and pulse until the mixture holds together when pressed.
- Press the mixture into a parchment lined 9 inch springform pan, working it up the sides. Refrigerate to set while you make the filling.
- Fill a shallow baking pan halfway with water and set it on the oven lower rack. This is what keeps the top from cracking.
- Combine the cream cheese, yogurt, erythritol, vanilla, lemon juice and 1/4 cup almond flour in the food processor. Blend until completely smooth, scraping the sides once.
- Remove the crust from the refrigerator and pour the filling in, smoothing the top.
- Place the cheesecake on the middle rack, directly above the water pan.
- Bake 30 minutes. Do not open the oven door during baking.
- Turn the oven off and leave the cheesecake inside, door closed, for 5 more minutes.
- Remove from the oven and cool on the counter for 20 minutes.
- Refrigerate overnight to set fully. Do not skip this. A cheesecake cut warm will not hold a slice.
- Run a thin knife around the edge, release the springform, slice into 12 and serve.
Nutrition
Notes
Room temperature cream cheese is the single biggest factor in a smooth filling. Give it a full hour on the counter.
Erythritol can recrystallize and give the filling a slight grit as it chills. A powdered or confectioners style erythritol blend avoids this.
Strain the yogurt through cheesecloth for an hour if it looks loose. Excess whey makes for a softer set.
The crust here uses 1.5 cups of almond flour, which is the right amount for a 9 inch springform. If you want a thicker crust that climbs higher up the sides, go to 2 cups and add another 1/2 tbsp of butter.
Keeps 5 days covered in the refrigerator. Individual slices freeze well for up to 2 months.