8
20 minutes, plus 1 hour and overnight to chill
1 hour
1 hour and 20 minutes (plus overnight chilling)
For the crust
Butter for greasing the pan
½ cup almond flour
½ cup coconut flour
¼ cup shredded, unsweetened coconut
2 tablespoons low-carb granulated sweetener
½ cup unsalted butter, melted
For the filling
16 ounces cream cheese
¾ cup sour cream
¼ cup low-carb granulated sweetener
3 large eggs
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 can cherry pie filling (optional)
Preheat the oven to 300ºF. Grease a 9-inch springform pan with butter.
In a medium mixing bowl, stir together the almond flour, coconut flour, coconut, and sweetener. Add the butter and stir to mix well.
Press the crust mixture firmly into the bottom and partway up the sides of the prepared baking pan. Refrigerate while you make the filling.
In a large bowl, combine the cream cheese, sour cream, vanilla, and sweetener and beat with an electric mixer to mix well. Add the eggs one at a time, beating with an electric mixer after each addition. Add the vanilla and lemon extracts and beat to incorporate.
Pour the filling mixture into the prepared crust.
Bake for about 1 hour, until the top is lightly browned. Turn the oven of and set the oven door ajar, but leave the cheesecake inside for another hour. Remove from the oven and let cool to room temperature on a wire rack. Refrigerate overnight and serve chilled.
Pro-tip: Top with cherry pie filling.