Servings: 8 people
Calories: 400kcal
Cost: $15
Equipment
- Mixing Bowl
- Electric Mixer
- Rubber Spatula
- Springform Pan
- Parchment Paper
Ingredients
- 2 cups almond flour
- 3 tbsp melted butter
- 2 tbsp honey
- 1/4 teaspoon sea salt
- 32 ounces cream cheese
- 1 cup sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prepare a 9-inch springform pan by greasing it with butter or cooking spray and optionally wrapping the outside with aluminum foil if using a water bath.
- Preheat the oven to 325°F (163°C).
- Mix almond flour, melted butter, honey, and salt in a bowl until the mixture feels like wet sand; press firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat the cream cheese on medium speed until smooth and fluffy, about 3 minutes, then add sugar and beat for another 2 minutes.
- Mix in sour cream, vanilla, and lemon juice, then incorporate eggs one at a time, mixing just until combined to prevent overmixing.
- Pour the filling over the cooled crust and tap the pan gently to release air bubbles.
- Bake for 55 to 65 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven and crack the door open; let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
Ensure all ingredients are at room temperature for smooth mixing. You can customize toppings with fresh berries or chocolate sauce. Leftover cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For a crustless version, simply pour the filling into a greased pan and bake without the crust.
Nutrition
Calories: 400kcal | Carbohydrates: 30g | Protein: 8g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 12g | Vitamin A: 600IU | Calcium: 200mg | Iron: 1mg
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