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

Make the crust: Stir almond flour, granulated sweetener, a pinch of salt, melted butter, and vanilla until the mixture looks like damp sand. Press it firmly into the pan in an even layer.

Par-bake the crust: Bake for 10–12 minutes until lightly golden at the edges. Set aside to cool while you make the filling.

Soften and smooth the cream cheese: In a large bowl, beat softened cream cheese with a hand mixer on medium speed for 1–2 minutes until completely smooth. Scrape the bowl well.

Add sweetener and flavorings: Beat in the powdered sweetener, vanilla, lemon zest (if using), and salt until creamy and lump-free.

Blend in sour cream: Mix in sour cream on low speed just until combined. Keep the speed low to avoid whipping in too much air.

Whisk the matcha: In a small bowl, sift matcha to remove clumps. Whisk it with 2–3 tablespoons of the cheesecake batter until smooth and vibrant, then fold this mixture back into the main batter. This step helps distribute the matcha evenly.

Add the eggs last: Beat the eggs in one at a time on low speed, mixing just until incorporated. Do not overmix.

Fill the pan: Pour the batter over the cooled crust. Tap the pan gently on the counter a few times to release air bubbles.

Bake low and slow: Bake at 325°F (165°C) for 45–55 minutes. The edges should be set, and the center should jiggle slightly like gelatin when you nudge the pan.

Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then move it to a rack and cool to room temperature.

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. This step develops flavor and a clean slice.

Garnish and serve: Run a knife around the edge, release the springform, and slice with a warm, wiped knife. Add whipped cream, a light dusting of matcha, or berries if you like.