Prep the pan. Heat oven to 325°F (163°C). Wrap the outside of your springform pan with 2–3 layers of foil to keep water out during the bath. Lightly grease the inside.

Make the crust. In a bowl, mix almond flour, shredded coconut, powdered sweetener, salt, melted butter, and vanilla until it resembles damp sand. Press firmly into the bottom of the pan. Bake 10–12 minutes until lightly golden. Cool while you make the filling.

Soften and beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until completely smooth and fluffy, about 2 minutes. Scrape the bowl well.

Sweeten and flavor. Add powdered sweetener and a pinch of salt. Beat until smooth. Mix in lemon zest, lemon juice, and vanilla. Blend just to combine.

Add coconut cream. Whisk the coconut cream to smooth it out, then beat into the filling on low until incorporated.

Add eggs gently. Add eggs one at a time on low speed, mixing just until combined after each. Avoid overbeating to prevent cracks.

Fill and set up the bath. Pour the filling over the cooled crust. Tap the pan gently to release air bubbles. Place the pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.

Bake low and slow. Bake 55–70 minutes, until edges are set and the center wobbles like gelatin. Do not overbake. The top should look matte, not wet.

Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit for 45–60 minutes. Remove from the water bath, unwrap the foil, and cool to room temperature.

Chill overnight. Cover and refrigerate at least 6 hours, ideally overnight, to set the texture and flavor.

Finish and serve. Run a thin knife around the edge, then release the springform. Top with toasted coconut flakes and lemon zest. Slice with a hot, clean knife for neat pieces.