Prepare cake tin with parchment paper on its side and cover the outside with tin foil.
Combine base ingredients, almond flour, agave and melted butter in a medium size bowl. Press the crust mixture evenly into the bottom of the cake tin.
Put cream cheese, Stevia or sweetener of choice, sour cream, eggs and vanilla extract into a mixing bowl and whisk them together.
Add sour cream to the mixture and beat it together until smooth and creamy.
Finally stir in the lemon juice.
Pour cream into the cake tin. Put the cake tin into a bigger tray and pour boiling water into the tray.
Put the tray with the cake tin into the 350°F / 180°C preheated oven for about 40 minutes.
Turn the heat down to 300°F / 150°C and leave the cake in for another 30-40 minutes depending on the oven. Top needs to be golden brown. Take it out of the oven and let it cool down. Leave it in the fridge for another 6 hours before serving it. Serve it with raspberry syrup.
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