Prep the pan and oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan well, including the sides. For extra insurance, line the bottom with parchment and grease it too.

Warm the ingredients: Make sure cream cheese, eggs, and sour cream are at room temperature. This helps create a smooth, lump-free batter.

Beat the cream cheese and sweetener: In a large bowl, use a hand mixer on medium speed to beat the cream cheese and powdered sweetener until smooth and fluffy, about 2 minutes. Scrape down the bowl as needed.

Add sour cream, vanilla, lemon, and salt: Mix in the sour cream, vanilla, lemon juice, and salt until just combined. Don’t overbeat.

Incorporate the eggs: Add eggs one at a time on low speed. Mix until each egg is just blended before adding the next. Stop as soon as the batter looks smooth.

Tap out air bubbles: Give the bowl a few firm taps on the counter to release excess air. This helps prevent cracks.

Set up a water bath (optional but recommended): Wrap the outside of the springform pan with heavy-duty foil. Place it in a large roasting pan and pour hot water around it, coming halfway up the sides. This keeps the cheesecake moist and bakes it gently.

Bake: Pour the batter into the prepared pan. Bake for 50–65 minutes, until the edges are set and the center still jiggles slightly like Jell-O. Avoid overbaking.

Cool gradually: Turn off the oven. Crack the door open and let the cheesecake sit inside for 45 minutes. This slow cool helps prevent cracks.

Chill completely: Remove from the water bath, discard the foil, and run a thin knife around the edge to loosen. Cool to room temperature, then cover and chill at least 6 hours, preferably overnight.

Serve: Release the springform ring. Slice with a hot, clean knife, wiping between cuts. Add your favorite keto-friendly toppings.