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Cream Cheese and eggs should be at room temperature.How to prepare.Mix all the nuts and almond meal with melted butter and press into a spring form pan, trying to line the sides as much as possible about 1 and 1/2 inches up the sides of the pan.
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Set aside to mix filling.
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Start by beating the ceam cheese until light and fluffy.
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Keep the mixer on a low setting throughout the beating and mixing process.
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Add the sugar substitute a little at a time and continue beating until creamy.
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Add one egg at a time and beat after each egg.
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When eggs have been mixed into the cream cheese, add vanilla and lemon juice.
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Add the sour cream last until just blended inches.
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Pour cream cheese mixture into the spring form pan.
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Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes.Remove from oven when done.
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Run a knife around the edge of the cheesecake so if it shrinks while cooling, it will not crack.
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Let cool at room temperature before frosting.
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Let cool at room temp just before the cheesecake is put into the fridge for 24 hours.
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Wait 24 hours before eating, this will make the cake season and the flavor will ripen.
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The wait is worth it!
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TIPS: If you want a cheesecake with less of a brown top, put on the next rack down.
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To prevent your cake from cracking, do NOT open the oven door at all while the baking is in process.
