椰子粉希腊酸奶芝士蛋糕

Using coconut instead of almond flour to
make the crust.

Shortbread crust （ 12 cupcakes）
3/4 cup Coconut flour
1/4 cup Coconut oil (melted) 57g
2 large Egg (beaten)
1 tbsp Erythritol (or any sweetener of choice)
1 pinch Sea salt

饼底考虑不用黄油 0.8个蛋改为1个蛋

1. 方子是4‘ （直径10cm）的量，相当于1/5 的9‘量（原方）
2. 可以不做crust。直接垫parchment paper。
3. 玻璃碗 减25f 提前10min check

用料  

椰子粉希腊酸奶芝士蛋糕的做法  

1. Preheat the oven to 350 degrees F (177 degrees C). 玻璃碗： 325 F （170 C）
   Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).

2. In a large bowl, mix the crust ingredients together until crumbly. Press the crust into the bottoms of the cupcake liners. Set aside.
   
   To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.

3. Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)

4. Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).

5. Bake for about 45-55 minutes（9寸）, until the center is almost set, but still jiggly. 实验25-35 min， 25min后每5min check。

6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)