Cheesecake

Crust:

• Almond flour (150 g)
• Butter (50 g)
• Erythritol (2 tablespoons, 25 g)
• Vanillin or vanilla extract (1/2 teaspoon)

Filling:

• Cream cheese (600 g)
• Heavy cream (125 ml)
• Eggs (2 pcs.) + egg yolk (1 pc.)
• Erythritol (1 tablespoon, optional)
• Lemon zest (1 teaspoon)
• Vanilla extract or vanillin (1/2 teaspoon)
• Fresh blueberries (50 g, optional)

Preheat the oven to 175 °C. Grease a 22 cm diameter pan with butter and line the bottom with parchment paper.

Melt the butter (50 g) for the crust and heat it until it has a nutty aroma, which will give the crust a toffee flavor.

Remove from heat and add almond flour (150 g), erythritol (25 g), and vanillin (1/2 teaspoon). Mix until a uniform dough forms and press it into the bottom of the pan.

Bake for 8 minutes until the crust is slightly golden. Set aside and let cool while preparing the filling.

For the filling, mix cream cheese (600 g), heavy cream (125 ml), eggs (2 pcs.), and egg yolk (1 pc.), lemon zest (1 teaspoon), vanilla extract (1/2 teaspoon), and optional erythritol (10 g). Mix well until smooth. Pour the mixture over the crust.

Increase the temperature to 200 °C and bake for 15 minutes. Then reduce the heat to 110 °C and bake for another 45-60 minutes.

Turn off the oven and let the cheesecake cool in the oven.

Once completely cooled, remove it and place it in the refrigerator overnight. Serve with fresh blueberries (50 g).