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For the Crust (for the 1st cake)
2 tbsp butter
1/2 cup almond flour
1 tsp vanilla
1 tsp xanthan gum
1 tbsp Erythritol
For the Filling (for both cakes)
8 oz cream cheese
2 eggs
1/3 cup sour cream
1 tsp xanthan gum
1 tsp vanilla
1 tbsp lemon zest
2 tbsp lemon juice
2 tbsp Erythritol (depends on your liking)
Lemon Cheesecake
INSTRUCTIONS
To make the crust for the first cake, melt butter and combine it with almond flour, vanilla, xanthan gum and sweetener. Mix well.
Cover your form with parchment paper and distribute crust mix on the bottom of your form. Poke it with a fork.
Bake 10-15 min in a preheated 300F oven then remove and set aside.
For the filling: In a bowl combine softened cream cheese, sour cream, sweetener, vanilla and lemon juice. Mix it well with a mixer.
Add eggs one at a time and blend till fully incorporated.
Add lemon zest and xanthan gum, mix well.
Pour 1/3 of the filling on top of the crust to make the first cake
Pour 2/3 of the filling in the second form to make the second crustless cake.
To bake a cheesecake, you would need a pan/form bigger than the one you are using for the cake, Ex: roast pan. Cover bottom of your cake form with foil and put it inside a bigger form filled with boiled water till it reached the middle of the cake form. This way the sides will not get burned, and cake is evenly cooked and comes out creamy. If this method is too complicated for you, just simply bake the cake the way you would normally do it.
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