Line the bottom of a 9 inch (23 cm) spring form pan with parchment paper. And grease the edges of the pan with butter.
Heat a small non-stick pan over low-medium heat, add the almond flour and blanch for about 4 minutes, just to get a slight tinge of brown - do not burn.
Add the almond flour and sweeneter to a bowl. Melt the butter in a bowl in the microwave (or a pot if you don't microwave), add the vanilla extract to the butter, then pour the butter and vanilla into the almond flour, stirring to combine well. It will make a sticky, slightly crumbly dough.
Press the dough into the bottom of the pan. Bake for 8 minutes. Remove from oven and leave to cool for at least 10 minutes.
Add the cream cheese and sweetener to a bowl or food processor. Beat together on a low speed until fluffy (1-2 min). *If the cream cheese is directly out of the fridge it helps to soften it in the microwave on a 'defrost' cycle, it will make it more manageable.
Beat the eggs in one at a time, then add the lemon juice and vanilla extract. Beat until well combined (2-3 min).
Pour the cheesecake filling into the pan over the crust. Smooth the top with a spatula.
Bake for 55 minutes, until the center of the cake is almost set.
Remove the cheesecake from the oven. Leave to cool, then refrigerate in the pan for 4 hours, until completely set. Or leave overnight for best results.
Remove the cheesecake from the spring form pan. Serve as is, with fresh strawberries or blueberries, or with a berry or passionfruit syrup over the top.
Amount Per Serving
Calories 338Calories from Fat 288
% Daily Value*
Total Fat 32g49%
Saturated Fat 16g80%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Total Carbohydrates 20g7%
Dietary Fiber 17g68%
* Percent Daily Values are based on a 2000 calorie diet.