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Ingredients
  • subheading: Crust:
  • 2 whole lemon :ratio bars crushed or pulsed until relatively fine in the food processor, 90g (I just chopped mine very fine using a large chef's knife!)
  • ¼ cup almond flour 28g
  • 3 tbsp salted butter, melted 45g
  • 1 tbsp powdered monkfruit/erythritol sweetener 12g
  • ⅛ tsp cinnamon
  • pinch of salt
  • subheading: Cheesecake Filling:
  • ¼ cup heavy cream 60g (18% for Canadians, you can also use heavy cream)
  • 1 rounded tsp powdered unflavoured gelatin I use the Organika (Canadian or Vital Proteins (US) brands)
  • 1 8oz brick of cream cheese softened
  • 1 tbsp sour cream 15g
  • 7 tbsp powdered monkfruit/erythritol sweetener 84g
  • ½ tsp vanilla extract
  • 1 tbsp lemon juice 15g
  • ½ tbsp lemon zest
  • a couple drops of lemon food colouring optional
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