Nutrition
- Calories: 350 per serving
- Protein: 8g per serving
- Fat: 40g per serving
- Carbs: 4g per serving
Ingredients
- 150g almond flour
- 50g butter
- ½ tsp vanilla extract
For the filling:
- 600g cream cheese
- 120ml heavy whipping cream
- 3 eggs
- 1 tbsp erythritol (optional)
- ½ tsp vanilla extract
Description
- Preheat the oven to 400°F (200°C) and an 8-10 baking pan with butter.
- Put 50g of butter in a microwaveable bowl and heat until the butter turns a light brown colour liquid and smells nutty.
- Mix the butter into the almond flour, sweetener and vanilla in a bowl. Keep mixing until the mix combines into a dough.
- Push the dough onto the bottom of the backing pan and spread until it covers the bottom evenly.
- Bake for 5-10 minutes until it turns a lightly golden color. Set aside and allow to cool while you prepare the filling.
- Mix the cream cheese, cream, eggs, vanilla extract and sweetener, if you’re using any. Whisk until there's an even texture throughout.
- Empty the mix over the almond base or into the pan if you aren't using a base and place in the oven at 400°F (200°C).
- Lower the heat to 230°F (110°C) and bake for 60 minutes.
- If you can, set the oven to switch off on a timer and let the over cool completely before taking out the cheesecake.