Step 1: Prepare the crust

1. Preheat the oven:
   • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the crust:
   • In a medium bowl, mix the almond flour, erythritol, and salt. Add the melted butter and vanilla extract, stirring until the mixture resembles damp sand.
3. Bake the crust:
   • Press the mixture evenly into the bottom of the prepared pan. Bake for 10–12 minutes, or until lightly golden. Set aside to cool.

Step 2: Prepare the filling

1. Beat the cream cheese:
   • In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
2. Add the sweetener:
   • Gradually mix in the erythritol until fully incorporated.
3. Incorporate the eggs:
   • Beat in the eggs, one at a time, on low speed to avoid overmixing.
4. Add the remaining ingredients:
   • Mix in the vanilla extract, heavy cream, and lemon juice (if using), beating until the batter is smooth and creamy.

Step 3: Bake the cheesecake

1. Pour the filling:
   • Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
2. Bake in a water bath:
   • Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This prevents cracks and ensures even baking.
3. Bake:
   • Bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle.
4. Cool and chill:
   • Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath, then refrigerate for at least 4 hours, preferably overnight.

Step 4: Serve

• Slice and serve chilled. Optionally, top with sugar-free whipped cream, fresh berries, or a keto-friendly fruit compote.