Serving Size: 12

Prep Time: 20 minutes
Cook Time: 50 minutes
Setting time: 8 hours
Total Time: 1 hour 10 minutes

Ingredients:

For the crust

• 2 Cups almond meal (coarser almond flour)
• 1/4 Cup Powdered Sweetener (Recommended: Lokanto Monkfruit Sugar)
• 1 teaspoon Cinnamon
• 8 Tablespoons Butter, melted

For the filling

• 6 Packages 8 ounces full fat cream cheese, room temperature (Tip: Buy pre-whipped if available — makes the filling mixing so much easier)
• 2 Cups Powdered Low GI Sweetener (Recommended: Lokanto Monk Fruit Sugar)
• 5 Large Eggs room temperature
• 8 Ounces Greek Yogurt, room temperature
• 2 Tablespoons almond flour
• 1 Lime, grated rind + juice (or grated rind of 1 Medium Lemon + juice from half the lemon)
• 1 Tablespoon Vanilla extract

Equipment:

• 9 or 10 inch Springform Pan

Optional Add-Ons:

• Suggested Topping: Fresh Berries & Puree, or Fresh Berries and Sugar-free Gelatin Dessert Glaze (e.g. Simply Delish Jel Dessert)

Directions:

Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 10 inch x 4 inch springform pan and press to cover base and allow about ¼” extra edge height at the sides. Flatten with spatula or flat-bottomed cup if needed. Refrigerate the crust for 20 minutes.

In a large mixing bowl, beat the room temperature cream cheese with a hand mixer or stand mixer (paddle attachment) until light and fluffy.

Add in the sweetener a little at a time (about 1/3) and beat with the mixer.

Add in the room temperature eggs one at a time and beat until well incorporated.

Finally, add in the vanilla, room temperature yogurt, lime rind and juice, almond flour, and beat until just incorporated.

Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn’t stick. Do not remove the springform). Let sit on the counter for 1 hour.
Cover loosely with plastic wrap and refrigerate for at least 8 hours.

Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

Approximate Nutrition (Base Recipe, per Serving):

Calories 543, Total Fat 52g, Total Carbs 6g, Dietary Fiber 1g, Protein 14g