Decadent Almond Flour Cheesecake

1.Preheat your oven to 325°F (160°C).

2.In a mixing bowl, combine the almond flour, melted butter, ¼ cup brown sugar, and 1 teaspoon vanilla extract. Mix until well combined and crumbly.

3.Press the almond flour mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10-12 minutes until lightly golden. Remove from the oven and let it cool.

4.In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

5.Add ¾ cup brown sugar and 1 teaspoon vanilla extract to the cream cheese and mix until fully incorporated.

6.Add the eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.

7.In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

8.Pour the cream cheese filling over the cooled almond flour crust in the springform pan, smoothing the top with a spatula.

9.Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

10.Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely before serving.