Lemon Cheesecake with Cherry Compote
Print

Lemon Cheesecake with Fresh Cherry Compote & A Great Giveaway from NuNaturals!

Servings 8 servings
Author Amee

Ingredients

  • For the crust:
  • 2 cups almond flour
  • 2 packets NuStevia sweetener *or your favorite stevia packets
  • 3 tbsp butter melted (or coconut oil)
  • For the cheesecake:
  • 3 8 oz packages of cream cheese, softened
  • 1 tsp NuStevia Lemon Stevia Drops or more/less according to your taste
  • 2 tbsp cornstarch
  • 3 whole eggs
  • 1 egg white
  • 1/2 cup sour cream can use full fat greek yogurt, too
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp good quality vanilla extract
  • For the compote:
  • 4 cups pitted fresh sweet cherries
  • 1/4 cup NuNaturals PreSweet Tagatose *can sub with another granular sugar alternative
  • 2 tbsp water
  • 2 tsp cornstarch
  • 1/4 tsp almond or vanilla extract

Instructions

  • Blend all crust ingredients in a large bowl and press into the bottom of a springform pan.
  • Bake at 350 degrees for 15-20 minutes or until crust is lightly golden.
  • Set aside to cool.
  • In a large mixing bowl, add cornstarch and cream cheese.
  • Blend at low speed until smooth and creamy.
  • Add eggs, egg white and sour cream (or yogurt) and beat on low for 1 minute.
  • Stop and scrape bowl, then add the remaining ingredients and blend on medium speed for 1 minute. Pour into prepared crust and bake at 325 degrees for 45-55 minutes until center is firm and edges are lightly golden.
  • Allow to cool completely and refrigerate several hours or overnight.
  • For the compote:
  • Combine all ingredients in a medium saucepan.
  • Bring to a boil (stirring constantly) and cook for 1 minute until mixture has thickened nicely.
  • Cool and serve over cheesecake.