Step 1

Pre-heat oven to 325°F, adjusting rack to the middle. Grease a 8-inch springform pan, placing a circle of parchment in bottom of pan.

Step 2

Combine nut meal, erythritol, and melted butter in a medium bowl and mix well. Transfer mixture to the prepared pan and press into an even layer using your fingers.

Step 3

Refrigerate for 20 minutes.

Step 4

Meanwhile, beat cream cheese and powdered erythritol together at low to medium speed until fluffy. Add eggs one at a time, beating between each.

Step 5

Next, beat in sour cream, lemon zest, vanilla extract, and stevia until smooth. Pour into the prepared springform pan and smooth the top.

Step 6

Bake 45-50 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Turn off oven and crack door, allowing cheesecake to cool for 30 minutes.

Step 7

Remove from oven and run a sharp knife between cheesecake and pan to release it from sides.

Step 8

Let sit on the counter for 1 hour, then cover loosely with plastic wrap and refrigerate at least 4 hours or overnight.

Step 9

Put the chopped berries, water, lemon juice and sweeteners into a small saucepan or pot and simmer over medium heat 8-10 minutes. Add xanthan gum and simmer until thickened. Cool and serve over cheesecake slices.

Step 10

Best stored separately in air tight containers in the fridge up to one week.