Lemon Cheesecake & Berry Slab Tart {primal}

Instructions

Crust

1. Preheat the oven to 400°F. Have a 10" x 15" rimmed baking sheet ready (no need to grease or line with parchment).
2. Whisk together the cassava flour, arrowroot, cinnamon, and salt. Add the butter chunks to the flour and cut into the dry ingredients with a pastry blender or forks, until all butter is incorporated and resembles coarse crumbs.
3. Pour whisked egg into butter/flour mixture and work together with a wooden spoon until it again resembles a coarse crumb mixture.
4. Add the water 1 tablespoon at a time and work into the flour mixture until you have a dough that holds its shape but is not sticky. Add as little or as much water as you need (up to 1/2 cup).
5. Cover your work surface with a sheet of parchment paper and dust with some arrowroot starch. Place the dough ball in the canter and flatten slightly with your hand, dusting with more arrowroot on top. Place another sheet of parchment on top and roll the dough into a rectangle large enough to fit the baking sheet. It should be about 1/4" thick.
6. Remove the top piece of parchment and place the rimmed baking sheet upside down on the pie crust. Carefully turn the baking sheet and pie crust over. Remove the parchment paper and press the crust to the bottom and up the sides of the baking sheet. If there are tears, just push them back together, the crust is forgiving. Pierce the bottom of the crust with a fork to release air as it bakes, and bake in the preheated oven to 12 minutes. Remove and set aside to cool while you prepare the filling.

Lemon Cheesecake

1. Add the lemon juice to a small bowl and sprinkle the gelatin on top. Set aside while the gelatin softens.
2. In a large mixing bowl, beat the cream cheese until it's soft ad fluffy with a hand mixer (or in the bowl of a stand mixer. Beat in the sour cream until fully incorporated.
3. Add in the vanilla, powdered Lakanto (or sweetener of your choice), lemon zest, and lemon juice with gelatin. Beat until fully combined and the mixture is smooth.
4. Add in the heavy cream and beat on LOW until incorporated, then on HIGH for 3-5 minutes, or until the mixture is thickened and you have almost stiff peaks on the beater. Pour the mixture into the baked/cooled pie crust.
5. Cover the cheesecake and refrigerate until firm, at least 4-6 hours or overnight. Decorate with fresh berries and garnish with LCHF Whipped Cream, if using. Cut into 3-4" squares and serve cold. Store leftovers in the fridge for up to 1 week.