Step 1: Preheat the Oven

1. Preheat your oven to 325°F (160°C).

Step 2: Make the Crust

1. In a mixing bowl, combine the almond flour, erythritol, melted butter, vanilla extract, and salt. Mix until a crumbly dough forms.
2. Press the mixture into the bottom of a 9-inch springform pan evenly.
3. Bake in the preheated oven for 10–12 minutes, or until lightly golden. Remove from the oven and let it cool.

Step 3: Prepare the Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the erythritol and mix until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until smooth.

Step 4: Assemble and Bake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly.
2. Bake in the preheated oven for 45–50 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. This helps prevent cracking.

Step 5: Chill and Serve

1. After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
2. Once chilled, remove the cheesecake from the springform pan. Slice and serve chilled. Optionally, garnish with lemon slices or whipped cream.