Keto Yogurt cheesecake

Ingredients:-

Crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons erythritol or your preferred keto-friendly sweetener
• 1/2 teaspoon vanilla extract

Filling:

• 16 oz (450g) cream cheese, softened
• 1 cup full-fat Greek yogurt
• 3/4 cup erythritol or your preferred keto-friendly sweetener
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Zest of 1 lemon (optional)

Instructions:-

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. Make the Crust:
   • In a medium bowl, combine the almond flour, melted butter, erythritol, and vanilla extract.
   • Mix until the mixture resembles wet sand.
   • Press the mixture firmly into the bottom of the prepared springform pan.
   • Bake for 10-12 minutes until the crust is lightly golden. Remove from the oven and let it cool.
3. Prepare the Filling:
   • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
   • Add the erythritol and continue to beat until well combined.
   • Add the Greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest (if using). Beat until the mixture is smooth and well combined.
4. Bake the Cheesecake:
   • Pour the filling over the cooled crust and smooth the top with a spatula.
   • Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
5. Chill the Cheesecake:
   • After cooling in the oven, remove the cheesecake and let it cool to room temperature.
   • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
6. Serve:
   • Remove the cheesecake from the springform pan.
   • Slice and serve chilled. You can garnish with fresh berries or a sugar-free berry compote if desired…