Mama Mayo's Lemon Cheesecake

​CRUST 
2 cups fine Almond flour
6 Tbsp Kerrygold butter, cold
2 Tbsp Swerve

Mix the almond flour and Swerve together, then cut the butter in. Make sure it stays in a mealy consistency, and press evenly into the bottom of a spring form pan. Cut a piece of parchment paper for the bottom and give a light oiling around the sides.

FILLING
3- 8oz packs of Kite Hill Almond Cream Cheese
4 eggs
1 cup granulated Swerve
4 droppers-full of lemon flavored stevia 
2 tsp vanilla extract, alcohol-free
10 drops Nature's Sunshine Lemon essential oil
1/2 tsp Himalayan (pink) sea salt 
Zest from 1 lemon
3 Tbsp lemon juice

*For more lemon flavor I recommend 1-2 tsp BioFinest organic lemon juice powder, or more, to taste (Amazon.com)

TOPPING
1 cup plain Kite Hill almond yogurt or 4.5-5% milkfat, plain greek yogurt (Aussie Smooth or Chobani)
4 Tbsp granulated Swerve
1 1/2 tsp vanilla extract, alcohol-free
Optional: for more lemon flavor add some lemon essential oil to the topping mixture
​

INSTRUCTIONS: 
Mix filling ingredients together in food processor until smooth. 

Pour filling on top of almond meal crust. 

Bake 25-30 mins at 350. Check to see if it looks set, center can still be slightly jiggly.
Take out of the oven and pour the topping mixture on top of your cake and bake for another 10-15 minutes until set.

Cool and refrigerate. 

Serve chilled & then store in the refrigerator.