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1
Crust Preparation.
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2
Pulse almonds in food processor until the largest pieces are as big as lentils or split peas. You can use a blender as well.
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3
Add the butter and the sweetener. Blend until it's mixed evenly and push evenly into bottom of springform pan.
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4
Bake for 8 to 10 minutes, until fragrant and beginning to brown. Remove from oven and raise oven heat to 400u00b0F.
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5
Filling Preparation.
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6
Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into springform pan over crust.
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7
Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 350u00b0F Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
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8
Chill completely. To speed this up I put the cheesecake in the freezer for about 1/2 hr and then check it to make sure it's not completely frozen. I leave it in there until it's cold, but not frozen solid. Then transfer to refrigerator. Keep refrigerated otherwise it will go bad quickly on the countertop because there is no sugar to act as a preservative.
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9
You can make a strawberry sauce from sugar free jam. I just take a couple of spoonfuls and stir in a small bowl until smooth, add a tiny bit of water and pour on top of cheesecake.
