Keto New York Style Cheesecake

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

For the crust: In a medium bowl, combine almond flour, granulated erythritol, and cinnamon. Pour in the melted butter and mix until well combined and crumbly.

Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly.

Reduce oven temperature to 300°F (150°C).

For the filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Gradually add the powdered erythritol and beat until fully incorporated and smooth, scraping down the sides of the bowl as needed.

Stir in the sour cream, vanilla extract, and lemon zest (if using) until just combined.

Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix, as this can cause cracks.

Pour the cheesecake filling over the cooled crust in the springform pan.

Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan (this creates a water bath to prevent cracking).

Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling also helps prevent cracks.

Remove the cheesecake from the water bath and oven. Let it cool completely on a wire rack at room temperature.

Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.