Baked Lemon Cheesecake
2 cups almond flour
1/2 cup unsalted butter, melted
1 medium unwaxed lemon
3 lemon slices
2 cups cream cheese
1/2 cup heavy cream
2 medium eggs
1/2 cup Splenda
1-1/2 teaspoons vanilla extract
1/3 cup seedless golden raisins, optional (see note)
1 tablespoon unsalted butter
Grease an 8-inch loose-bottom round cake pan with 1 tablespoon butter. Place a cookie sheet in the oven and preheat to 425ºF.
In a medium bowl, mix the melted butter with the almond flour. Spread the mixture on the bottom of the cake pan and smooth the top. Place in the oven and bake for 10 to 15 minutes until lightly browned. Remove the pan from the oven and allow to cool on a cake rack. Reduce the heat of the oven to 350ºF.
Grate the zest from the lemon and squeeze the juice into a small bowl. Add this to the remaining ingredients (except the raisins) in a large bowl and beat with an electric mixer until the mixture is smooth.
Fold in the raisins, if using. Scrape this mixture into the pan on top of the almond flour base and level the top. Arrange the slices of lemon on top of the mixture as a garnish and bake in the oven on the cookie sheet for 25 minutes until the cheesecake is just set. Then, turn off the oven, open the oven door and leave ajar until the cheesecake is cold. Chill the cheesecake in the refrigerator for at least two hours or overnight.