2tbs melted butter
1 cup finely ground almond meal


3 8oz packages cream cheese
1 1/4 cups sour cream
3/4 cup Truvia granules
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
Zest of 1-2 large lemons, depending on how strong you want the lemon flavour


Preheat oven to 300 degrees F. Brush some melted butter around the inside of a springform pan.

In a small bowl, combine 2 Tbs melted butter and 1 cup of almond meal. Press the mixture into the bottom of a springform pan using your hands to evenly cover the bottom. Place the crust in the oven and bake for 10 minutes or until lightly golden around the edges. Remove and cool completely.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and truvia and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Add the lemon zest. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Fill a metal 9×13 pan full of water and place it on the bottom rack of the oven. Place cheesecake on the middle rack in the oven for 1.5 hours. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake and place in the refrigerator for 6 hours to completely cool before serving.

To slice, run your knife under hot water and wipe dry each time you make a pass through the cake.

*Recipe adapted from Alton Brown’s cheesecake recipe*