Ingredients
For the crust
- 1 1/2 cups almond flour
- 1/4 cup powdered sweetener
- 1 teaspoon cinnamon
- 6 tablespoons butter, melted
For the filling
- 6 packages 8 ounces full fat cream cheese, room temperature
- 2 cup powdered sweetener
- 5 large eggs room temperature
- 8 ounces sour cream room temperature
- 1 tablespoon vanilla extract
Instructions
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Pre-heat oven to 325F.
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Adjust the rack to the middle of the oven.
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Combine the crust dry ingredients in a medium bowl.
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Mix in the butter.
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Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers.
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Use a flat bottomed cup to press the mixture into the bottom.
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Refrigerate the crust for 20 minutes.
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In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.
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Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
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Add in the room temperature eggs one at a time and beat until well incorporated.
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Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
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Pour the cheesecake mixture into the crust and even out the top.
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Bake in the pre-heated oven.
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Check after 50 minutes.
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The top should no longer be glossy and the center should still be jiggly.
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Turn off the oven and crack the door.
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Let the cheesecake sit in the oven for 30 minutes.
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Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan
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Let sit on the counter for 1 hour.
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Cover loosely with plastic wrap and refrigerate for at least 8 hours.
