Preheat the oven to 163°C (325°F).

In a bowl, mix the almond flour, granulated sweetener, and melted butter until they resemble damp sand. Press this mixture evenly into the bottom of a 23 cm springform pan.

In a stand mixer or with a hand mixer, beat the softened cream cheese until glossy and free of lumps.

Add the sour cream and mix until just blended.

One at a time, add the eggs, blending after each addition.

Stir in the vanilla extract, lemon zest, lemon juice, and salt. Mix until smooth.

Pour the filling over the prepared base and smooth the top. Tap the pan gently on the counter.

Bake for 45–50 minutes, until the edges are set and the center is slightly wobbly.

Turn off the oven and let the cheesecake rest inside for 1 hour.

After an hour, remove from the oven and refrigerate for at least 4 hours, ideally overnight.

Slice with a knife warmed under hot water for clean edges.

Serve with fresh sugar-free fruit or a drizzle of sugar-free orange liqueur for added flavor.