Rich and creamy yet also bright and zesty, this cheesecake has it all. Thanks to almond flour, the crust is extra tender — and a perfect match for the delicate lemon flavor in the filling.
To make the crust: Whisk together the flour, almond flour, confectioners' sugar, salt, and lemon zest.
Add the butter, mixing until evenly crumbly.
Press the dough into a 9" springform pan, pushing it firmly up the sides about 1”. Prick the bottom of the crust all over with a fork. Chill in the freezer (uncovered) for 15 minutes or so, while you preheat the oven to 350°F.
To bake the crust: Remove the crust from the freezer and bake it for 12 to 15 minutes, until it's just barely golden at the edges. Set it aside to cool while you make the filling.
To make the filling: Place the cream cheese, sugar, and flour in the bowl of a stand mixer fitted with the flat beater attachment. Beat at low speed until no lumps remain, about 4 minutes. Scrape the bowl and mix in the lemon zest, salt, lemon paste or extract, and 1 egg. Scrape the bowl and add the remaining eggs one at a time, waiting until each egg is fully incorporated before adding the next. Mix in the sour cream and lemon juice or lemon juice powder.
Pour the filling over the crust and reduce the oven heat to 325°F.
To bake the cheesecake: Bake the cheesecake for 40 to 50 minutes, until it's set and firm 1" in from the edge. The center should still jiggle when you nudge the pan; a digital thermometer inserted into the center will read 150°F.
Turn off the oven and prop open the door a few inches, leaving the cheesecake in the oven. Set a timer for 1 hour. The cheesecake will slowly finish baking during this time.
After 1 hour take the cake out of the oven, cool it to room temperature, and refrigerate, lightly covered, until ready to serve.
Store any leftover cheesecake in the refrigerator for up to five days; freeze for up to one month.
