Directions
- 1Preheat oven to 325°F.
- 2Mix almond flour, melted butter, monk fruit, and salt.
- 3Press firmly into 9-inch springform pan.
- 4Bake 10 minutes, then cool completely.
- 5Beat cream cheese and monk fruit until fluffy.
- 6Add eggs one at a time, then vanilla, sour cream, and lemon juice.
- 7Mix until smooth.
- 8Pour filling over cooled crust.
- 9Bake 45-50 minutes until edges set but center slightly jiggles.
- 10Turn off oven, crack door, and let cool 1 hour inside.
- 11Refrigerate cheesecake at least 4 hours or overnight.
- 12For topping: Heat strawberries, monk fruit, lemon juice, and vanilla in saucepan over medium heat.
- 13Simmer 5-7 minutes until berries soften and release juices.
- 14Cool completely.
- 15Spread strawberry topping over chilled cheesecake before serving.
Ingredients
- 1.5 cups almond flour
- 3 tbsp melted butter
- 2 tbsp monk fruit sweetener
- 1 pinch salt
- 16 oz full-fat cream cheese, softened
- 0.5 cup monk fruit sweetener
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.25 cup sour cream
- 2 tbsp lemon juice
- 2 cups fresh strawberries, sliced
- 2 tbsp monk fruit sweetener
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Equipment
9-inch springform pansaucepan
Tips
- Use room temperature cream cheese to prevent lumps.
- Don't overbake; a slight jiggle in the center is perfect.
- Cool slowly to prevent cracks.
- Make topping while cheesecake bakes to save time.
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