Prep the pan: Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil to keep water out. Line the bottom with parchment. Heat oven to 325°F (163°C).

Make the crust: In a bowl, mix almond flour, sweetener, and salt. Stir in melted butter and vanilla until it resembles damp sand. Press firmly into the bottom of the pan in an even layer.

Par-bake the crust: Bake for 10–12 minutes until lightly golden at the edges. Let it cool while you make the filling. Reduce oven to 300°F (150°C).

Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed for 1–2 minutes until smooth and lump-free. Scrape the bowl well.

Add sweetener and salt: Beat in powdered sweetener and salt on low, then medium, until fully combined and silky. Avoid whipping air into the batter.

Add sour cream, heavy cream, lemon, and vanilla: Mix on low just until blended and smooth. Scrape the bowl again.

Add eggs: Beat in eggs one at a time on low speed, mixing just until each is incorporated. Do not overmix.

Fill the pan: Pour the batter over the cooled crust. Tap the pan gently on the counter to release air bubbles. Run a skewer through the batter in a few figure-eight motions to pop any hidden bubbles.

Set up the water bath: Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform.

Bake low and slow: Bake at 300°F for 60–75 minutes. The edges should be set and the center should jiggle like Jell-O, not slosh.

Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 45–60 minutes. Then remove from the water bath and cool to room temperature.

Chill to set: Cover and refrigerate at least 6 hours, preferably overnight. This is when it fully sets and the flavor improves.

Slice and serve: Run a thin knife around the sides, release the springform, and slice with a hot, clean knife, wiping between cuts. Add berries or sauce if you like.