• Prepare your crust first by pulsing gluten-free shortbread or graham crackers in a food processor. Add melted butter and egg and pulse it again to incorporate.

  2. Press the mixture firmly into the bottom of the pan. A springform pan works best for easy release.

  3. Combine farmer’s cheese, mascarpone, and cream cheese mixture in a high-speed blender.

  4. Beat egg yolks with allulosse and butter with a low-speed electric mixer until smooth and creamy. Beat egg whites in a separate bowl.

  4. Add the arrowroot, fresh lemon juice, lemon zest, lavender simple syrup, and lavender extract to the cheese mixture and egg yolks combined to the high-speed blender. Blend until everything is fully incorporated, occasionally scraping down the sides of the bowl.

  5. Transfer the mixture to the bowl, then gently fold in the egg white.

  6. Pour the cheesecake filling over the crust and transfer it to the oven.

  7. Put water into a cooking sheet and set it below the cheesecake in the oven.

  8. Bake the cheesecake at 350°F for 50-60 minutes. Keep the oven door closed and peek only when absolutely necessary. Turn off the oven and let it rest for 2 hours inside the oven to cool off. The center of the cheesecake should still have a slight jiggle when it’s done.

  9. Transfer it to the counter, then wrap it loosely in plastic wrap and refrigerate overnight.

Lemon Curd

• Prepare a Double Boiler: Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl over the pan, ensuring it doesn’t touch the water.

  2. Whisk the Eggs and Sweetener: In the bowl, whisk together the eggs, egg yolks, and erythritol until smooth.

  3. Add Lemon & Butter: Stir in the lemon juice, lemon zest, and butter. Keep stirring gently as the mixture heats up.

  4. Cook Until Thickened: Continue stirring for about 10-12 minutes until the curd thickens and coats the back of a spoon. Don’t let it boil, or the eggs may scramble.

  5. Strain for a Silky Texture (Optional): For an extra smooth curd, strain it through a fine-mesh sieve to remove any zest or cooked egg bits. Let it cool for a little bit.

  6., Ass Assemble the cheesecake: Pour the lemon curd on the cheesecake and smooth the top with a spatula. Decorate.

  7. Chill & Set: Let the tart cool at room temperature for about 20 minutes, then refrigerate for at least 6 hours until fully set.