Cheesecake- Low carb, low fat, high on yummyness!!

I looovvee cheesecake.  This recipe is low fat, low carb and high on flavor.  Serve it by itself or with strawberries, blueberries or whatever fruit you like.  It's pretty delicious.

Low Carb Lemon Cheesecake

3 packages Neufchatel cream cheese (room temperature)

4 eggs (preferably room temperature)

1 and 1/2 teaspoon vanilla

1 tablespoon lemon juice

1 teaspoon lemon zest

1 and 1/3 cups sugar (or use cup for cup sugar alternative)

Crust:

1 cup almond meal (I like Bob’s Red Mill)

2 Tablespoon melted butter

2 Tablespoon sugar (or use cup for cup sugar alternative)

Preparation:

Heat oven to 375 F.
Combine ingredients for crust, and press into the bottom of a spring form pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
Lower oven to 350 F.

Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the spring form pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.