low sugar gluten free cheese cake

 cheese cake 

crust

1 cup almond flour 

1 cup walnuts ground 

1/3 cup butter melted 

2 TB sweetener of choice (using allulose) 

1 TB cinnamon 

1/2 tsp nutmeg 

1 tsp vanilla (or other extract)

1/2 tsp kosher salt 

cheesecake batter 

16 oz cream cheese - room temp

1 1/2 cups greek yogurt 

1 1/4 cup allulose sweetener (if using cane  1 cup)

3 eggs - room temp

2 tsp vanilla extract

1 tsp almond extract 

optional: 1 tsp orange extract 

make crust  

Preheat the oven to 350°F 
In a bowl, combine the almond flour, sweetener, and salt.
Pour in the melted butter and mix until the crumbs are evenly moistened and have a wet-sand texture.
Press the mixture evenly into the bottom of a 9-inch springform pan, make sure to  pack the crust firmly.
Bake for 10-12 minutes, then set aside to cool.

make batter

In a mixing bowl or with hand beaters on medium speed, 

whip the cream cheese for several minutes until smooth and creamy. 

Add the yogurt in next and beat to combine.

Next add in the  sweetener and beat on medium speed until fluffy.

Add in the vanilla and almond extract - or whichever chosen.

Beat in the eggs, one at a time and on LOW SPEED

Do not over beat - can cause air bubbles and cause cracking in the batter. 

Once the batter has combined, pour the filling into the prebaked crust. 

Bake at 350ºF for 40-55 minutes. 

The center should still be slightly jiggly but not overly wet. 

Take out of the oven and cool completely, place in the fridge for minimum of 4 hours - better over night.