Preheat the oven to 200C/400F. Grease a 9-inch springform pan and cover in parchment paper.
Beat your cream cheese until smooth. Add the eggs, one at a time, beating well each time. Slowly add the sweetener, then heavy cream, and finally the vanilla extract. If using the lemon zest and almond flour, add it at the end and mix well.
Transfer the cheesecake mixture into the springform pan. Gently tap the pan to remove air bubbles.
Bake the cheesecake for 45-50 minutes, until the tops are golden brown and the middle is set but jiggles slightly when shaken. Allow the cheesecake to cool completely, before slicing.
* The cheesecake is best when the sweetener is a superfine texture. Lightly blend the sweetener until a finer consistency.** Optional, adds extra stability.TO STORE: Burnt cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 1 week. TO FREEZE: Place slices of cheesecake in a sealable container and store in the freezer for up to 6 months.