It is important to use the confectioners swerve, as the granular type may give the cheesecake a grainy texture. The water bath keeps the cheesecake from cracking.

INGREDIENTS:

CRUST:
1 1/2 cups almond flour
2.5 oz butter, melted
2 tablespoons confectioners Swerve
1/2 teaspoon vanilla

FILLING
6 (8oz) packages cream cheese, room temperature
1 1/2 cups confectioners swerve
1 cup sour cream
7 eggs, room temperature
2 egg yolks
1/2 teaspoon salt
5 teaspoons lemon extract (optional)
2 tablespoons lemon zest (optional)

DIRECTIONS:

MAKE THE CRUST:

• Wrap outside of 9-inch springform pan with aluminum foil to make it waterproof.
• Line bottom of pan with parchment paper.
• Butter sides of pan.
• In mixing bowl combine almond flour, melted butter, confectioners swerve, and vanilla and mix well. Press into bottom of pan
• Bake crust for 8 minutes in oven preheated to 325℉
• Carefully remove from oven and allow to cool while mixing the filling.

MIX THE FILLING:

• In a stand mixer, using paddle attachment, beat the cream cheese. Add Swerve and mix.
• Scrape down the bowl; add sour cream, mixing thoroughly.
• Add eggs to mixer one at a time, mixing thoroughly on low speed.
• Scrape down the bowl; add rest of ingredients.
• Mix on low until well combined.
• Pour cheesecake batter into pan.
• Bake in water bath at 325℉ for 60-90 minutes until the cake sets
• Turn oven off; allow cake to rest in oven until the oven is cool.
• Remove from oven and place in refrigerator, uncovered; chill completely before removing from pan.

ENJOY!!