Low Fat Summer Berry Cheesecake

24  ounces		bricks of low fat cream cheese
2  cups		of low fat plain yogurt
1-1/2  teaspoons		vanilla extract
1  tablespoon		lemon juice
2/3  cup		of maple syrup
1/4  cup		almond flour
3  cups		almond flour
1/2  teaspoon		salt
2  tablespoons		coconut oil
2  cups		mixed fresh berries

Tip: Click on the ingredient links to learn the nutritional information for all the Low Fat Summer Berry Cheesecake ingredients. The serving size for any ingredient in Low Fat Summer Berry Cheesecake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350.

Combine all crust ingredients together & press into the bottom and about 1/4 of the way up the sides of an 8" springform pan.

Place on middle rack in preheated oven & bake for approximately 12 minutes.  Remove from oven and let cool.

Keep the oven at 350.

Fill any baking pan about halfway up with water, and place it on the oven’s lower rack.

Bring cream cheese to room temperature, then beat all ingredients in a blender or food processor just until smooth. Over-beating will cause the cake to crack as it bakes.

Spread filling on top of prepared crust.

Place on the middle rack and do not open the oven at all during this time.  Bake for apprx 40 minutes.

When time is up, DO NOT open the oven!  Turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven & let cool on a rack on the counter for about 20 minutes.

     *** The cake will look underdone when you remove it from the oven.  Do NOT freak out!***

Refrigerate overnight.

Top with berries before serving.