Nut cheesecake

Cheesecake Crust:

• 1 tablespoon of butter (1 tbsp), melted
• 4 tablespoons of your favorite nuts (4 tbsp), finely chopped
• 1/2 tablespoon of erythritol (1/2 tbsp)

Filling:

• 4 tablespoons of butter (4 tbsp)
• 225 g of cream cheese (225 g), softened
• 4 tablespoons of erythritol (4 tbsp)
• 2 tablespoons of unsweetened almond milk (2 tbsp) or heavy cream
• 1 egg (1 pc), beaten
• 1 teaspoon of vanilla extract (1 tsp) or vanillin
• Your favorite nuts for decoration

Preheat the oven to 175 °C. Grease the baking pan with butter.

In a small bowl, combine the melted butter, chopped nuts, and sweetener. Mix with a fork until well combined. Use your fingers to press the mixture into the bottom of the pan.

Place the resulting mixture in the oven and bake for 6 minutes while preparing the filling.

For the filling, place the butter in a small saucepan over medium heat. Stir frequently, heating until the butter foams and brown (but not black!) spots appear.

Remove from heat and let cool slightly. This brown butter will give the cheesecake a caramel flavor.

In a medium bowl, combine the softened cream cheese, sweetener, almond milk or cream, egg, and vanilla. Use a hand mixer to beat all the ingredients well.

Slowly add the brown butter and mix. Pour the mixture into the pre-baked crust. Lightly cover with foil and bake for 30-35 minutes or until the cheesecake is set and barely firm in the center.

Remove from the oven and let cool for 10 minutes, then refrigerate for at least 2 hours.

Before serving, sprinkle with nuts on top.