Almond Crusted Lemon Blueberry Cheesecake
2 Pkg (16 oz) Cream Cheese, at room temperature
1/4 cup sour cream
1 cup sugar substitute – We use xylitol
1/4 cup Greek Yogart
1 tablespoon unsweetened vanilla extract
2 to 4 tablespoons of fresh lemon juice
1/8 teaspoon salt
1 cup roughly Chopped pecans
1 cup almond flour
4 tablespoons unsalted butter, soft
Making the crust:
Turn the oven on to 350 degrees F to preheat.
Melt Butter and mix the almonds and almond meal with melted butter and press into the bottom of a muffin pans.
Pour about 1 inch of water into a larger pan and place it on the center rack of the oven, place muffin pan in the water and bake for 10 min.
Beat cream cheese very well, slowly add that eggs one at a time. (you will get the best cheese cake if you beat the cream cheese for a long time.
Add the sour cream and sugar substitute and greek yogart and beat on low speed for about 1 minute until well blended. Add Vanilla, Salt and Lemon Juice.
Pour the mix onto the crust base in the Muffin pan.
Let cheesecake set for an hour on the counter then refrigerate over night.
Top with Blueberries and enjoy!