Guilt-Free Lemon Cheesecake

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Ingredients

12 oz almonds ground up in food processor
4 Tb melted butter
Three 8oz blocks of full fat cream cheese
One pint sour cream
Juice from 2 lemons
Zest from one lemon
3 eggs
1/2 cup Truvia
1 Tb vanilla
5 egg yolks
4 lemons juiced and zested
1/2 cup Truvia
1 stick full fat butter cut into pieces

Instructions

Crust

12 oz almonds ground up in food processor
4 Tb melted butter

Mix almonds with melted butter and press into a springform pan.

Filling

Blend in mixer:
Three 8oz blocks of full fat cream cheese
One pint sour cream
Juice from 2 lemons
Zest from one lemon
3 eggs
1/2 cup Truvia
1 Tb vanilla

Mix together until smooth and pour into pan over almond crust. Bake at 350 for one hour. Chill in fridge for several hours before you top with the lemon curd.

Lemon Curd

5 egg yolks
4 lemons juiced and zested
1/2 cup Truvia
1 stick full fat butter cut into pieces

Whisk together in a bowl over a pot of simmering water (or in a double boiler) until the mixture thickens– about 8 minutes. Whisk constantly during those 8 minutes! Turn heat down and add pieces of butter one at a time and stir until the whole stick has been melted and whisked in. Lay a piece of saran wrap ON the curd and chill for 2 hours.

Top chilled cheesecake with lemon curd just before serving.

I’ve served this many times at parties and people are shocked that it’s sugar free and gluten free!