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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.
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.
Refrigerate for 20 minutes.
Meanwhile, beat cream cheese and powdered erythritol together at low to medium speed until fluffy. Add eggs one at a time, beating between each.
Next, beat in sour cream, lemon zest, vanilla extract, and stevia until smooth. Pour into the prepared springform pan and smooth the top.
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.
Remove from oven and run a sharp knife between cheesecake and pan to release it from sides.
Let sit on the counter for 1 hour, then cover loosely with plastic wrap and refrigerate at least 4 hours or overnight.
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.
Best stored separately in air tight containers in the fridge up to one week.