• prep: 30 min
• cook: 55 min
• total: 1 hr 25 min

servings:

A creamy velvety cheesecake topped with cranberry sauce. The crust is made from ground almonds and the filling form a mixture of cream cheese, eggs and heavy cream, deliciously paired with the tart cranberry sauce.

• 8 oz whole almonds ground
• 1/4 cup swerve sweetener
• 1 egg
• 4 tbsp cold butter, diced
• pinch of salt
• 2/3 cup swerve sweetener
• 1 tbsp fresh squeezed lemon juice
• 2X8oz each cream cheese, room temperature
• 2 eggs
• 1 egg white
• 1/2 cup heavy cream
• 4 oz fresh cranberries
• 1/4 cup fresh squeezed orange juice

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