Prep the pan and oven: Heat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides to prevent sticking.

Make the crust: Stir together almond flour, a pinch of salt, sweetener, melted butter, and vanilla until it looks like damp sand. Press it firmly into the pan, going slightly up the sides. Bake for 10–12 minutes until lightly golden. Cool while you make the filling.

Soften the cream cheese: Leave cream cheese at room temperature for 30–45 minutes. This step is key for a smooth batter and a lump-free cheesecake.

Mix the filling base: Beat cream cheese with sweetener on medium speed until silky and smooth, about 2 minutes. Scrape down the bowl as needed.

Add sour cream, lemon, and vanilla: Mix in sour cream, lemon zest, lemon juice, vanilla, and a pinch of salt. Blend until just combined. Avoid overbeating.

Add eggs gently: Beat in eggs one at a time on low speed. Stop as soon as the batter looks uniform. Overmixing can introduce too much air and cause cracks.

Fill the pan: Pour the batter over the cooled crust. Tap the pan lightly on the counter to release any air bubbles.

Bake with care: Place the pan on the middle rack. Bake for 45–55 minutes. The edges should look set and the center should have a slight wobble, like Jell-O.

Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then cool to room temperature on the counter.

Chill overnight: Cover and refrigerate for at least 6 hours, preferably overnight. This helps the texture set and flavors meld.

Make the strawberry topping: Slice strawberries. In a small saucepan, combine berries with lemon juice, sweetener, and a pinch of salt. Warm over low heat for 3–5 minutes, just until the juices release and the sweetener dissolves. Cool completely.

Assemble and serve: Release the cheesecake from the springform pan. Spoon the cooled strawberry topping over the surface. Slice with a warm, dry knife for clean edges. Add whipped cream if you like.