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Step 1
Pre-heat oven to 325°F, adjusting rack to the middle. Grease a 8-inch springform pan, placing a circle of parchment in bottom of pan.
Step 2
Combine nut meal, erythritol, and melted butter in a medium bowl and mix well. Transfer mixture to the prepared pan and press into an even layer using your fingers.
Step 3
Refrigerate for 20 minutes.
Step 4
Meanwhile, beat cream cheese and powdered erythritol together at low to medium speed until fluffy. Add eggs one at a time, beating between each.
Step 5
Next, beat in sour cream, lemon zest, vanilla extract, and stevia until smooth. Pour into the prepared springform pan and smooth the top.
Step 6
Bake 45-50 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Turn off oven and crack door, allowing cheesecake to cool for 30 minutes.
Step 7
Remove from oven and run a sharp knife between cheesecake and pan to release it from sides.
Step 8
Let sit on the counter for 1 hour, then cover loosely with plastic wrap and refrigerate at least 4 hours or overnight.
Step 9
Put the chopped berries, water, lemon juice and sweeteners into a small saucepan or pot and simmer over medium heat 8-10 minutes. Add xanthan gum and simmer until thickened. Cool and serve over cheesecake slices.
Step 10
Best stored separately in air tight containers in the fridge up to one week.