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     Title: Keto Cheesecake
Categories: Fruits, Cheese, Dairy, Citrus, Nuts
     Yield: 16 Servings

 2 1/2 c  Almond flour
   1/4 c  Granulated monk fruit or
          - stevia sugar substitute
     6 tb Butter; melted

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    32 oz Cream cheese; softened
 1 1/2 c  Sour cream
 1 1/2 c  Granulated monk fruit or
          - stevia sugar substitute
     1 tb Lemon juice
     1 tb Vanilla extract
     4 lg Eggs; room temperature,
          - lightly beaten

 Set oven @ 325°F/165°C.

 In a small bowl, combine almond flour and sugar substitute; stir in
 butter. Press onto the bottom and up the side of a greased 9"
 springform pan. Place on a baking sheet. Bake until lightly
 browned, 18 to 22 minutes. Cool on a wire rack.

 In a large bowl, beat cream cheese, sour cream, sugar substitute,
 lemon juice, and vanilla until smooth. Add eggs; beat on low speed
 just until combined. Pour into crust. Place pan on a double
 thickness of heavy-duty foil, about 18" square. Securely wrap foil
 around pan.

 Place in a larger baking pan; add 1" hot water to larger pan. Bake
 until center is just set and top appears dull, about 1-1/2 hours.
 Turn oven off; let sit 30 minutes with the door open. Remove
 springform pan from water bath. Let stand up to 1 hour on a wire
 rack.

 Refrigerate overnight, covering when completely cooled. Remove rim
 from pan before serving.

 Recipe by Julie Andrews, Rockford, Michigan

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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