Cooking Time: ~90 minutes
The following only serves as a guide. Actual figures will vary depending on specific ingredients used.
Preheat the oven to 200º
Put the butter in a bowl, and melt it in the microwave for about one minute.
With the Almond meal in a large mixing bowl, add in one tablespoon of sweetener, and two large, melted tablespoons of butter. Mix thoroughly until it can form into a large ball. Place it in the tin, and flatten it out evenly.
This is how it should look when you’ve mixed the butter through.
Place this in the oven for 10 – 15 or until the base slightly browns. It doesn’t brown like flour products, so be mindful to not overcook it. This is what it should look like
In a large mixing bowl, crack four eggs, place in the three bricks of cream cheese (I suggest breaking it into smaller pieces), the juice of one lemon, a couple tablespoons of vanilla essence, a large amount of sweetener (to your taste really), and about a handful of sour cream. Beat/mix it until it is a smooth consistency and there are no lumps.
Up until a few days ago, I was mixing the whole thing by hand. It is truly, a very labor intense exercise.
Pour the smooth mixture over the base in a uniform manner. When satisfied, place this in the oven. The oven should still be at 200º, but when you place the cheesecake in, turn it down to 100º.
Cook it for 60 – 90 minutes. At that time, take it out, and let it cool for a few hours.
I personally feel that it is best served cold, so once it has cooled, refridgerate for a few hours. It should be delicious by itself, but you can also serve it with berries, or be so daring as to grate some chocolate over the top.
I seem to always have a little base mixture, as well as filling left over, and often experiment with that, Here’s a few photos.
Of course, if you have your own take on this, I’d love to hear about it. Leave a commend below, or email me!