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Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the almond flour and melted butter until well mixed.
Press the mixture into the bottom of a springform pan to form an even crust.
Bake for 10 minutes until lightly golden. Let it cool while preparing the filling.
In a large bowl, beat the cream cheese until smooth and creamy.
Add the sweetener and beat until well combined.
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Add the vanilla extract and lemon juice (if using), and mix until smooth.
Pour the cheesecake filling over the cooled crust (if using) or directly into a greased springform pan if no crust is used.
Bake for 45-55 minutes or until the center is slightly jiggly but set.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. This helps prevent cracking.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
Slice and enjoy! Optionally, garnish with fresh berries or a drizzle of sugar-free syrup.