Step 1

Spray a 6 quart slow cooker or multicooker well with cooking spray.

Step 2

In a medium bowl, mix together your almond flour, melted butter, 1 egg that is beaten, peanut butter and 3 tablespoons of sugar substitute and then press them into a crust into your crock and prick with a fork.

Step 3

If using a multicooker, bake at 350 for 10 minutes. If using a traditional slow cooker, skip to the next step.

Step 4

Now you will want to take your ricotta cheese and put it in a food processor and blend until smooth.

Step 5

Next, in a mixing bowl, cream together your cream cheese, smoothed ricotta cheese and remaining sugar substitute and liquid stevia with a mixer on medium speed until smooth. Scrape down the sides as needed.

Step 6

In a separate bowl, mix together your heavy cream, remaining eggs and egg yolks, vanilla extract and lemon juice until well blended.

Step 7

Add your egg mixture to your cream cheese mixture and mix in slowly, bumping up to medium speed once the liquid has started to mix in (and won't splash out). Mix on medium until just blended.

Step 8

Finally pour your batter over your crust and place the lid on top. If using a multicooker bake at 350 for 60-90 minutes or in a traditional slow cooker, cook on low for 3-4 hours or until the center is almost set.

Step 9

Carefully rotate your crock as needed throughout cooking to reduce uneven cooking.

Step 10

Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock. Be careful not to let the towel touch the top of the cake. Cool completely before slicing into 12 pieces.

Step 11

Melt preserves in the microwave and slice cake and serve topped with melted preserves.

Step 12

Store leftovers in the fridge or freezer.