Cheesecake (keto diet)

Ingredients:

Cheesecake

• 3 packages of 220g cream cheese, room temperature
• 1 and 1/4 cups erythritol
• 3/4 cup sour cream
• 1 vanilla bean, split lengthwise and seeds scraped out
• Zest of half a lemon
• A pinch of coarse salt
• 3 large eggs, room temperature
• Special equipment: springform pan with a diameter of 22 cm.

Cake

• 3/4 cup finely ground almonds or almond flour
• 0.5 cup finely shredded coconut (unsweetened) or coconut flour
• 1/4 cup unsweetened coconut flakes, toasted
• 1/4 tsp ground cinnamon
• 110 g unsalted butter, melted
• A pinch of coarse salt
• Cooking spray

Preparation:

1. Preheat oven to 350°F (160°C). Line the outside of a springform pan with foil. Lightly spray the inside of the pan with cooking spray.
2. Cake:
   
   In a medium bowl, combine the chopped almonds and finely flaked coconut, toasted coconut, cinnamon, butter, and salt. Using damp hands, spread the mixture into an even layer in the bottom of the prepared pan, raising it 1 cm up the sides. Refrigerate while you prepare the filling.
3. Cheesecake:
   
   In a food processor, combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest, and salt and process until smooth. Add the eggs one at a time, beating after each addition. Spread the filling into the pan and bake until the edges of the cheesecake are set but the center still has a slight jiggle, about 1.5 hours.
4. Remove from the oven and let cool completely at room temperature. Refrigerate until completely set, at least 4 hours or up to overnight.