Delicious and Healthy Cheesecake

Preheat the oven to 175 °C. Line the bottom of the baking pan with baking paper. In a bowl, mix the almond flour, melted coconut oil, sweetener, and a pinch of salt. The mixture should resemble wet sand.

Transfer the mixture into the baking pan and press it firmly onto the bottom using the back of a spoon or the bottom of a glass (you can also press it slightly up the sides). Bake for 8–10 minutes, until lightly golden. Remove from the oven and lower the temperature to 150 °C.

In a large bowl, use an electric mixer to blend the cream cheese and Greek yogurt until smooth (about 1-2 minutes). Important: the ingredients should be at room temperature to avoid lumps.

Add the sweetener (erythritol), starch, vanilla, and lemon zest. Mix at low speed. Then add the eggs, one at a time, mixing just until incorporated. Do not overmix, as air bubbles will cause cracks during baking.

Pour the filling over the baked base. Tap the pan to level the mixture. Bake in the oven at 150 °C for approximately 45–50 minutes. The center of the cheesecake should still jiggle slightly (like jelly) when the pan is shaken, while the edges should be firm.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 30–60 minutes. This prevents sudden temperature changes and cracking. Then transfer it to the refrigerator for at least 4 hours (preferably overnight) to fully set.