Cheesecake without added sugar

Ingredients:

Cake

• Cooking spray
• 3/4 cup almond flour or finely ground almonds
• 0.5 cup fine coconut flakes 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
• Special equipment: springform pan measuring 22 cm.

Cheesecake

• 3 packages of cream cheese, 220 g each, at room temperature
• 1 and 1/4 cups erythritol
• 3/4 cup sour cream
• 1 vanilla pod, cut in half lengthwise, seeds scraped out
• Zest of half a lemon
• A pinch of coarse salt
• 3 large eggs at room temperature

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 almond and coconut flours, coconut flakes, cinnamon, butter, and salt. Using damp hands, spoon the dough into the bottom of the prepared pan and press it into an even layer, pushing it up the sides by 1 cm. Refrigerate while you prepare the filling.
3. Cheesecake:
   
   Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest, and salt in a food processor and blend until smooth. Add the eggs one at a time, beating after each addition.
4. Spread the filling over the crust and bake the cheesecake until the edges are set but the center is still slightly jiggly, about 1.5 hours. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate until completely set, at least 4 hours or overnight.