I started making this recipe years ago because it was easy and quick. Now my kids can make it on their own. It also only requires two packages of cream cheese, so it's not as heavy and caloric as a full-size cheesecake, though it tastes nearly as good. If you are short on time, you can substitute a graham cracker crust.
If you are lacking lemon zest, try zesting the peel of an orange. For a lower calorie treat, use Neufchatel cheese which has 1/3 less fat than regular cream cheese.
1/2 cup dark chocolate, chopped
2 Tblsp agave nectar
2 Tblsp grapeseed oil or vegetable oil
1 1/4 c blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
2 8-oz packages cream cheese, at room temperature
2 tsp vanilla extract
1 tsp lemon zest
3/4 cup sugar
Preheat oven to 350 degrees.
In a glass bowl, microwave the chocolate in 30 second intervals, stirring after each until the chocolate is melted and smooth. Add the agave nectar and oil and stir well. Add the almond flour, salt and baking soda, stir to combine making sure there are no lumps. Press the dough into a 9" pie pan and back 8-12 minutes until the crust looks dry. Let cool.
Combine the cream cheese, eggs, vanilla, zest and sugar in a medium-sized bowl and beat with a mixer until smooth. Pour into crust.
Bake at for 25-30 minutes, until the top is golden and has dry cracks.