Cheesecake

Cheesecake is my all-time favorite dessert, and it’s so easy to make primal and keto. This is a combination of two different cheesecake recipes, one for the crust and another for the filling. It’s my go-to basic cheesecake recipe.

Ingredients:

• 1 cup chopped nuts
• 1 egg white
• 2 tbsp golden monkfruit sweetener
• 4 packages (8 oz each) cream cheese, softened
• 4 eggs
• 1 cup classic monkfruit sweetener
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 350.
• Beat egg white until all frothy, then add nuts and golden monkfruit and mix until well incorporated.
• Butter or spray a 9″ springform pan. Spread nut mixture to cover the bottom of the pan (it will be very thin).
• Bake crust at 350 for 10 minutes. Let cool and lower oven temp to 325.
• Beat cheese, classic monkfruit and vanilla until well blended. Add eggs one at a time and mix just until incorporated.
• Pour cheese mixture into pan on top of crust. Bake for one hour or until middle of cheesecake is almost set.
• Let cool completely on counter.
• Chill uncovered in fridge for 4 hours.