Preheat the Oven: Preheat your oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
Make the Crust:In a bowl, mix almond flour, melted butter, erythritol, and cinnamon. Press the mixture into the pan evenly to form a crust.
Bake the Crust:Bake for 10 minutes. Remove and set aside to cool while preparing the filling.
Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Add erythritol and mix well.
Add Wet Ingredients: Beat in eggs one at a time. Then add vanilla extract, sour cream, and lemon juice. Mix until smooth and creamy.
Assemble the Cheesecake: Pour the filling over the cooled crust. Smooth the top with a spatula.
Bake: Place the pan on a baking tray and bake for 45–50 minutes, or until the center is just set and the edges are slightly golden.
Cool: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
Chill: Transfer to the fridge and chill for at least 3 hours (preferably overnight).
Serve: Slice and serve as-is or top with fresh berries or sugar-free whipped cream.
