Lemon Cheesecake
Ingredients
Crust
- 1¼ cup almond flour
- 4 tbsp butter
- 1 pinch of salt
- 1 pinch of cinnamon
- 1 pinch of sugar
Cake
- ¼ cup sugar
- ¼ cup butter
- 16 oz cream cheese softened
- 14 oz sweetened condensed milk
- 3 large eggs
- ¼-⅓ cup lemon juice
- 1 tsp vanilla extract
Instructions
Crust
- Toast almond flour in dry pan until golden brown.
- Melt the butter.
- Pour toasted almond flour into 9 inch springform pan and mix in melted butter over almond flour. Once combined, press evenly into bottom of pan.
Cake
- Heat oven to 300ºF.
- Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice, and vanilla; mix well — but not too vigorously. Pour over crust.
- Bake 50 to 55 minutes or until center is set (center springs back when lightly touched). Cool. Chill.
Notes
A graham cracker crust can be use instead of the almond flour crust described above.
If your cheesecake has cracks or bubbles, you may have overmixed your eggs.
Resist checking on your cake in the oven until it’s almost done!