Prep the pan and oven: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.

Mix the crust: Stir almond flour, sweetener, pinch of salt, and a dash of cinnamon. Add melted butter and a splash of vanilla. It should feel like damp sand.

Press and par-bake: Press the crust firmly into the pan. Bake 10 minutes until set and lightly golden at the edges. Cool while you make the filling.

Soften the cream cheese: Ensure cream cheese is room temperature. This prevents lumps and overmixing later.

Make the filling: Beat cream cheese and powdered sweetener on low until smooth. Add sour cream, lemon zest, lemon juice, vanilla, and salt. Mix just to combine.

Add the eggs: Beat in eggs one at a time on low speed until incorporated. Do not whip air into the batter.

Assemble: Pour filling over the cooled crust. Tap the pan gently on the counter to pop air bubbles.

Bake gently: Place the pan on the middle rack. Bake 45–55 minutes, until edges are set and the center wobbles slightly like Jell-O. Avoid overbaking.

Cool slowly: Turn off the oven, crack the door, and let cheesecake sit 30 minutes. Transfer to a rack and cool to room temperature.

Chill: Cover and refrigerate at least 4 hours, preferably overnight, for the best texture and clean slices.

Make the blueberry topping: In a small saucepan, add blueberries, a squeeze of lemon, a few tablespoons water, and sweetener to taste. Simmer 3–5 minutes until some berries burst. If you like it thicker, whisk in a tiny pinch of xanthan gum off heat, or stir in 1 teaspoon chia seeds and let sit.

Finish and serve: Spoon cooled blueberry topping over the chilled cheesecake. Garnish with fresh berries and lemon zest. Slice with a hot, clean knife.