Prep your pan. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides to help the cheesecake release cleanly.

Mix the crust. In a bowl, whisk almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds together when pressed.

Press and chill. Pour the crust mixture into the pan. Press it firmly and evenly across the bottom using the flat bottom of a measuring cup. Chill in the fridge while you make the filling.

Bloom the gelatin. In a small bowl, sprinkle gelatin over the water. Let it sit for 5 minutes to bloom. After it thickens, gently warm it in the microwave for 10–15 seconds or over low heat until just dissolved and clear. Do not boil.

Beat the cream cheese. In a large bowl, beat softened cream cheese with powdered sweetener and salt until smooth and fluffy, about 2 minutes. Scrape the bowl as needed to avoid lumps.

Add flavor. Beat in vanilla, lemon zest, and lemon juice. The mixture should be smooth and creamy.

Whip the cream. In a separate bowl, whip heavy cream to stiff peaks. Don’t overbeat—stop when it holds its shape but still looks silky.

Incorporate gelatin. With the mixer on low, stream the warm, dissolved gelatin into the cream cheese mixture. Mix until fully combined.

Fold in whipped cream. Gently fold the whipped cream into the cream cheese base in two additions. Use a spatula and light strokes to keep the mixture airy.

Fill the pan. Spoon the filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan gently on the counter to release air bubbles.

Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight, until firm enough to slice.

Garnish and serve. Release the springform ring, transfer to a serving plate, and top with lemon slices or a light sprinkle of zest. Slice with a warm knife for clean edges.