1-1/2 cups sifted almond flour
1 teaspoon vanilla extract
4 tablespoon melted butter
3 tablespoons Pyure granulated sweetener (use code "10BITOFCHAOS" to save 10%)
2 packages- 8 oz each softened cream cheese
2 eggs, room temperature
3/4 cup sour cream
2 teaspoon vanilla extract
1/2 cup Pyure granulated sweetener (use code "10BITOFCHAOS" to save 10%)
6" Springform pan
Roasting dish (for water bath of cheesecake)
Hot water (enough to go up sides of the cheesecake)
Preheat oven to 350 degrees Fahrenheit. Grease your spring form pan very well.
In a bowl, mix the almond flour, and Pyure together. Pour in the melted butter and vanilla extract. Mx with a fork, keeping the crust "crumbly". Press evenly on the bottom and up the sides of the spring form pan. Place in the oven and bake for 15 minutes.
Remove and allow to cool completely. (keep the oven still set at 350 degrees while you prepare the filling)
Prepare the cheesecake filling.
In a stand mixer add in the cream cheese and Pyure while mixing on low. Add in the eggs, sour cream, and vanilla. Increase speed to medium and mix until well combined.
Pour into the cooled crust.
Place the spring form pan in the middle of the roasting pan. Fill up the pan with hot water all the way up the sides of the cheesecake. Cover loosely with a sheet of foil and bake for 20 minutes, remove the foil and bake an additional 10 minutes, or until the center is set.
Remove from the water bath immediately, and allow to cool completely before releasing from the spring form pan.
Top with fresh fruits or a strawberry compote.
Serves 8 guests