Method

Oven preparation: Preheat the oven to 175°C (350°F).

Crust preparation: In a mixing bowl, combine the 2 cups almond flour, pinch of salt, and some water until the mixture holds together when pressed.

Pan preparation: Line an 20cm (8-9 inch) pan with parchment paper. Press the crust mixture evenly into the bottom.

Setting aside: Set the crust aside while preparing the filling.

Water bath setup: Fill a separate baking dish halfway with water and place it on the lower oven rack. This helps create a humid baking environment, reducing the risk of cracking.

Cream cheese preparation: Ensure the cream cheese is at room temperature for smooth blending.

Filling preparation: In a blender or food processor, combine the cream cheese, yogurt, vanilla, sweetener, and the remaining 0.25 cup almond flour. Blend just until smooth—do not overmix, as this can cause cracking during baking.

Assembly: Pour the filling over the prepared crust and smooth the top.

Positioning: Place the cheesecake on the middle rack of the oven, directly above the pan of water.

Baking: Bake for 30 minutes. Do not open the oven during baking.

Resting in oven: After baking, turn off the oven and leave the cheesecake inside for 5 more minutes—still without opening the door.

Initial cooling: Remove the cheesecake from the oven. It will look slightly underbaked—this is normal.

Counter cooling: Let it cool on the counter for 20 minutes.

Final setting: Refrigerate overnight (or at least 6 hours) to allow it to fully set and firm up before serving.

Refrigerate: Cover and store for up to 3-4 days.

Freezing: Slice and freeze in an airtight container for up to 3 months. Thaw in the fridge before serving.