• Prep Time: 30 mins
• Cook Time: 15 + 45 mins
• Serves – 8 to 10 slices

Ingredients needed

 For Cheese cake:

• • Cream cheese – 16 oz or 2 cups
  • Egg – 1.5 large
  • Vanilla extract – 1/2 tsp
  • Lemon juice – 1/2 tsp
  • Salt to taste – a pinch
  • Stevia powder – 1 1/2 tbsp

For Crust:

• Almond meal/flour – 1 cup
• Butter – 4 tbsp
• Sweetener – 2 tbsp
• Vanilla extract – 1/2 tsp

Method:

1. Preheat the oven to 350°F – 375F. To make the crust, melt some butter until liquid and mix in your almond meal until you have some that feels like crumbly play dough. Dough will be little crumbly.
2. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
3. Then take your room temperature cream cheese and beat it with an electric hand mixer or standing mixer until creamy. Then add vanilla extract, lemon, eggs and stevia extract powder or any sweetener of your choice. Beat until all combined.
4. Pour the filling into the pan over the crust. Smooth the top for even surface using spatula.
5. Bake for about 45 to 50 minutes. (it may vary for different oven). The cheesecakes should be slightly jiggly and the center should be set well.
6. Remove the cheesecake from oven. If the edges are stuck, run through the knife carefully over the sides and let it cool completely. Do not remove it from the pan before it cools down.
7. Refrigerate it for atleast 6 hours or overnight with the pan itself.
8. Next day you can remove the cake from pan and serve.