Ingredients:

  • 1 ½ cups fine blanched almond flour
  • 3 Tbsp granular sweetener (Erythritol/Monk Fruit blend)
  • 6 Tbsp melted unsalted butter
  • ½ tsp ground cinnamon
  • ¼ tsp fine sea salt (for crust)
  • 32 oz full-fat cream cheese, softened
  • 1 cup granular sweetener (Erythritol/Monk Fruit blend) (for filling)
  • ½ cup full-fat sour cream, room temperature
  • 4 large eggs, room temperature
  • 1 Tbsp vanilla extract
  • 1 tsp fresh lemon zest
  • ½ tsp fine sea salt (for filling)

Instructions:

  1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. Wrap the exterior base and sides tightly in two layers of heavy-duty foil for the water bath.
  2. Mix the crust ingredients: almond flour, 3 Tbsp sweetener, cinnamon, and ¼ tsp salt. Pour in melted butter and mix until the texture resembles wet sand. Press firmly into the prepared pan base and slightly up the sides.
  3. Place the crust in the freezer for 30 minutes to chill. Blind bake the chilled crust at 325°F (160°C) for 10–12 minutes until lightly golden. Remove and allow to cool slightly. Reduce oven temperature to 300°F (150°C).
  4. In a stand mixer, beat the room temperature cream cheese on medium speed until perfectly smooth (about 2 minutes). Scrape down the bowl.
  5. Add 1 cup of sweetener, sour cream, vanilla, lemon zest, and ½ tsp salt. Mix until just combined and smooth. Do not over-aerate.
  6. Add the eggs one at a time, mixing on the absolute lowest speed only until the yolk is just incorporated. Over-mixing the eggs is the main cause of cracking.
  7. Pour the filling into the cooled, pre-baked crust. Gently tap the pan on the counter a few times to release large air bubbles.
  8. Place the foil-wrapped springform pan inside a large roasting pan. Carefully place this setup into the 300°F (150°C) oven.
  9. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan (the bain-marie). Bake for 60–70 minutes. The edges should be set, but the center should still have a slight wobble.
  10. Turn the oven off. Prop the oven door open slightly and leave the cheesecake inside to cool gradually for 1 hour. This slow cooling prevents thermal shock.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack for about 1 hour. Cover loosely and refrigerate for a minimum of 6 hours, preferably overnight, until fully set.
  12. Before serving, run a thin, hot knife around the edge of the pan before releasing the springform sides. Slice and serve.