Prepare the Ingredients:

Preheat your oven to 325°F (163°C). Gather all ingredients and ensure they are at room temperature.

Make the Almond Flour Crust (Optional):

Mix almond flour, melted butter, sweetener, and salt in a bowl until it resembles wet sand.

Press into the bottom of a greased or parchment-lined springform pan.

Pre-bake for 8-10 minutes or until lightly golden. Set aside to cool.

Prepare the Cheesecake Filling:

In a large bowl, beat the ricotta and cream cheese until smooth.

Add the sweetener and mix until combined.

Beat in the eggs one at a time, followed by the heavy cream, vanilla extract, and lemon zest (if using). Do not overmix.

Assemble the Cheesecake:

Pour the filling over the cooled crust (or directly into the pan if making crustless).

Use a spatula to smooth the top.

Bake the Cheesecake:

Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.

Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.

Cool and Refrigerate:

Allow the cheesecake to cool in the oven for 30 minutes with the door slightly ajar.

Refrigerate for at least 4 hours or overnight for the best texture.

Serve and Enjoy:

Slice and serve chilled. Add optional keto-friendly toppings like sugar-free whipped cream, fresh berries, or nuts.