Preheat your oven to 325°F (160°C). This ensures your cheesecake bakes evenly and thoroughly.
In a mixing bowl, combine the almond flour, Swerve brown sugar substitute, and melted butter. Mix until crumbly and well combined. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Bake in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let cool.
In another mixing bowl, add the cottage cheese and Greek yogurt. Using an electric mixer, blend until smooth and creamy. This step is crucial for a silky texture.
To the blended cottage cheese mixture, add the Swerve confectioners' sugar substitute, vanilla extract, and eggs. Mix until all ingredients are well incorporated and the filling is smooth.
Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
Bake the cheesecake in the oven for about 45-50 minutes, or until the center is set but still slightly jiggly. The cheesecake will firm up as it cools.
Once done, remove the cheesecake from the oven and let it cool at room temperature. After it has cooled, refrigerate it for at least 4 hours or overnight for the best flavor and texture.
