Servings Prep Time
16 10minutes
Cook Time
65 minutes
Servings Prep Time
16 10minutes
Cook Time
65 minutes
The crust
The filling
  • 32oz cream cheese
  • 1cup truvia/natvia sweetener
  • 3 eggs
  • 1Tablespoon lemon juice
  • 1teaspoon vanilla extract
  1. Preheat the oven to 350F/180C.
  2. Line the bottom of a 9 inch (23 cm) spring form pan with parchment paper. And grease the edges of the pan with butter.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Beat the eggs in one at a time, then add the lemon juice and vanilla extract. Beat until well combined (2-3 min).
  8. Pour the cheesecake filling into the pan over the crust. Smooth the top with a spatula.
  9. Bake for 55 minutes, until the center of the cake is almost set.
  10. 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.
  11. 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.