Instructions

1. Preheat oven to 350 degrees F. Grease a 9×13 pan and line with parchment paper. If you want to remove cheesecake from the pan, line with parchment paper that overlaps the sides in both directions. Alternatively, grease a 9″ springform pan if you want a traditional round cheesecake.
2. To make the crust, place almond flour and hazelnuts in a food processor (easiest method) and process until mixed and nuts are finely ground. Add sweetener and vanilla and process again.
3. Pour melted butter onto mixture and process again just for a short time until well combined. The crust dough will be slightly crumbly.
4. Press crust crumbs into bottom of the prepared pan.
5. Bake for 10-12 minutes, until barely golden. Let cool at least 15 minutes.
6. Meanwhile, beat the cream cheese, sweetener, and lemon zest until smooth. It’s important to start with room temperature cream cheese here. Beat in the eggs, one at a time. Then add lemon juice and vanilla.
7. Pour filling into the crust-lined pan. Smooth the top with a spatula.
8. Bake for bout 25-35 minutes for the 9 by 13 pan. If baking in a traditional 9-inch round springform pan, bake for 45-55 minutes. Always set your time on the lower end, and check to see how it looks. Bake until center is almost set, but still soft.
9. Remove cheesecake from the oven. If baking in a springform pan, you may want to run a knife round the edge of the pan if it looks like the sides of the cake have not pulled away. Cool in the pan to room temperature. Then refrigerate for at least 6 hours until completely set. Do not try to remove the cake from the pan before it is completely chilled.
10. For topping, mix cream cheese, sour cream, sweetener and lemon juice until well blended. Spread over top of cheesecake with a cake knife or spatula. This will be just a very thin layer to allow the berries to adhere to the cheesecake.
11. Arrange berries or other toppings over the cheesecake and chill until ready to serve!