Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Wrap the outside with foil if you plan to use a water bath. Preheat oven to 325°F (160°C).

Make the crust: In a bowl, mix almond flour, granulated sweetener, and salt. Stir in melted butter and vanilla until it feels like damp sand. Press evenly into the pan, going slightly up the sides.

Par-bake the crust: Bake 10 minutes until lightly golden. Set aside to cool slightly while you prepare the filling.

Beat the cream cheese: In a large bowl, beat cream cheese on medium-low just until smooth. Scrape the bowl. Avoid whipping in too much air.

Add sweetener and flavor: Add powdered sweetener, salt, vanilla, and lemon juice. Mix until creamy, stopping to scrape the sides.

Add sour cream: Blend in sour cream on low until fully incorporated.

Add eggs: Add eggs one at a time on low speed, mixing just until combined. Do not overmix.

Assemble for baking: Pour the filling over the crust. Tap the pan gently to release any surface bubbles.

Optional water bath: Place the springform pan on a sheet pan. Add hot water to the sheet pan to create a shallow bath. This helps prevent cracks and keeps texture silky.

Bake: Bake at 325°F for 45–55 minutes. The edges should be set, and the center should have a gentle wobble, like gelatin.

Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then remove from the oven and cool to room temperature.

Chill: Cover and chill at least 6 hours, preferably overnight. This step is key for proper set and flavor.

Serve: Run a thin knife around the edge before unlatching the pan. Slice with a hot, clean knife for neat pieces. Add toppings if desired.