Ingredients
Method
Step 1: Preheat the oven
- Set your oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
Step 2: Make the crust
- In a bowl, mix almond flour, melted butter, erythritol, and salt. Stir until combined — the texture should be like damp sand.
- Press the mixture evenly into the pan’s bottom. Bake for 8–10 minutes until golden. Remove from the oven and let it cool.
Step 3: Make the filling
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add the sweetener and mix again.
- Beat in eggs one at a time, then stir in sour cream, lemon zest, lemon juice, and vanilla. Mix gently until just combined.
Step 4: Bake the cheesecake
- Pour the filling over the cooled crust. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 40–45 minutes. The edges should look set, and the center should still jiggle slightly.
Step 5: Cool slowly
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. This helps prevent cracking.
Step 6: Chill completely
- Transfer the pan to the fridge and chill for at least 4 hours or overnight. This step makes the texture creamy and firm.
Step 7: Add toppings and serve
- Top with sugar-free whipped cream, lemon zest curls, or a few fresh berries. Slice and enjoy!
Notes
- Make sure your cream cheese and eggs are at room temperature before mixing. It helps the batter stay smooth.
- Don’t overbake — the center should jiggle a little when you take it out. It sets as it cools.
- This cheesecake tastes even better the next day, once the lemon flavor deepens.
- Store leftovers covered in the fridge for up to 5 days, or freeze slices for up to 2 months.