Low Carb Nana's Cheesecake

This recipe is dedicated to my beautiful granddaughters. May they grow up loving to make and eat cheesecake as much as I do!

Ingredients:

Almond Flour Crust

3/4 cup almond flour (I like to use this brand of Almond Flour - Wholesome Yum Premium Fine Blanched

Almond Flour For Baking) Click here to buy:   https://amzn.to/3LaYdc4

1/4 cup of coconut flour

1/2 cup of sugar substitute

1/2 cup of butter

1/2 tsp. baking powder

1/2 tsp sea salt

Alternative nut free Coconut crust:

2/3 cup of coconut flour

2/3 cup of sugar substitute

2/3 cup of unsweetened shredded coconut

8 Tbsp. butter

Filling

3 - 8 oz. pkgs. of cream cheese

1 cup of sugar substitute

3 eggs

4 tsp. vanilla

4 tsp. lemon juicke

16 ozs. sour cream

For the Almond Flour Crust: melt butter and set aside. Mix other ingredients together well. Then pour butter into mixture and blend well. Press into bottom of well greased non stick springform pan. Bake at 325 for 5 to 10 minutes (until lightly browned) then let fully cool before pouring in filling.

For the nut free Coconut Crust: Cream butter and sugar substitute, add coconut flour, baking soda and coconut flakes and blend thoroughly. Then press into non stick springform pan.

Filling: Before starting make sure that all ingredients are at room temperature. Blend cream cheese and sugar substitute on low setting until well mixed. Add your eggs one at a time, making sure eggs are well blended in between each egg. Add vanilla and lemon juice and mix well on low setting. Finally, fold in sour cream gently until just mixed. Pour mixture on top of cooled crust for almond flour crust. Pour mixture on top of unbaked coconut flour crust. Bake at 325 for 1 hour and 15 minutes. Then turn oven off and crack oven door and leave to cool for at least 2 hours. Then cover and refrigerate for at least 10 hours. For the best flavor 24 hours is better.

To ensure that your cheesecake stays crack free take a large baking pan and fill 1/2 way with water and set on the bottom rack as your cheesecake bakes. This will keep it moist and usually crack free. Don't over bake, its okay for a cheesecake to be a bit giggly in the center until it has set and cooled.