Preparation Steps

• Preheat the oven to 350 degrees F. Combine the almond flour, brown sugar, and melted butter in a small bowl. Press the mixture into the bottom of a 10-inch springform pan and bake for 8 minutes. Let cool for 30-45 minutes.
• Beat the room temperature cream cheese with an electric mixer on high speed until completely smooth. Add the eggs one at a time, beating until smooth after each addition.
• Slowly add 1 cup of sugar, beating until smooth. Add 3 tablespoons of lemon juice and the vanilla extract. Beat again, then stir in the minced lemon zest.
• Pour the filling over the cooled crust and bake for 35 minutes, until set but not browned.
• While the cheesecake bakes, stir together the sour cream and 1/4 cup of sugar. Remove the cheesecake from the oven, gently spread the sour cream mixture over the top, and return to the oven to bake for 12 more minutes. Let cool completely.
• To make the glaze, combine 1/2 cup of sugar and the cornstarch (or arrowroot) in a small saucepan. Whisk in the water and 6 tablespoons of lemon juice. Bring to a boil, whisking constantly until thickened. Cook for 1 minute, then let cool.
• Pour the cooled glaze over the cooled cheesecake and spread to cover completely. Chill overnight before serving.