Preheat your oven to 325°F (163°C). While the oven warms up, prepare your 9-inch springform pan by lightly greasing it with a dab of butter.
I always suggest lining the bottom with parchment paper for extra insurance against sticking. A trick I learned after one too many sticky mishaps!
Step 2
In a bowl, combine the almond flour, melted butter, and salt to create the crust. Stir until the mixture is evenly moistened.
Then, press this mixture firmly into the base of your springform pan, ensuring an even layer.
My tip: use the bottom of a measuring cup to press it down smoothly. This step is crucial; an uneven crust can lead to a crumbly base, so don’t rush it.
Step 3
Now for the filling!
In a large mixing bowl, beat the softened cream cheese until it’s luxuriously creamy.
Add in the eggs one at a time, mixing thoroughly after each addition.
Then, stir in sour cream, erythritol blend, vanilla extract, lemon juice, and lemon zest.
I learned that room-temperature ingredients blend best, so try to take your cream cheese and eggs out a bit before starting. A smooth batter means a perfect cheesecake!
Step 4
Pour the filling over your prepared crust, spreading it evenly with a spatula. Give the pan a couple of gentle taps on the counter. This helps remove any air bubbles that might cause cracks.
While the cheesecake bakes for 35 minutes, check it at the 30-minute mark; the center should be just slightly wobbly.
In my early trials, over-baking made it too firm, so timing is everything.
Step 5
Once baked, turn off the oven and let the cheesecake sit with the door ajar for about 10 minutes.
Then, transfer it to the refrigerator and chill for at least 3 hours (overnight is even better).
This chilling period allows the flavors to meld and the texture to firm up to that perfect slice-ready consistency.
I always recommend planning ahead - cheesecake waits for no one, but flavor does!