Line a 9-inch springform pan with parchment paper and lightly spray the sides with cooking spray to prevent sticking. Preheat your oven to 350°F so it reaches the proper temperature by the time you're ready to bake. This ensures even, consistent baking throughout the cheesecake.

Pulse the graham crackers in a food processor until they reach a fine crumb consistency, then add the butter and 4 tablespoons of monk fruit and pulse until the mixture resembles wet sand and holds together when squeezed. Transfer to your prepared pan and press firmly into an even layer across the bottom, using the bottom of a measuring cup to compact it well. This creates a sturdy foundation that won't crumble when you cut into the finished cheesecake.

Add the softened cream cheese, cottage cheese, and lemon zest to a blender and blend on medium speed for 2-3 minutes until completely smooth with no lumps remaining. I find that Good Culture cottage cheese creates a naturally thicker texture that blends beautifully without making the filling grainy, which is key to that creamy cheesecake texture. Take your time with this step—a silky smooth base is what separates a great cheesecake from a mediocre one.

Add the eggs, vanilla, 1/2 cup monk fruit, flour, and salt to the blended cheese mixture and blend on low speed for just 30-45 seconds until everything is combined and no streaks of unmixed ingredients remain. Be careful not to overmix, as this can incorporate excess air and lead to cracks on top of the cheesecake. The batter should be smooth and pourable.

Pour the batter from Step 4 over the crust in your prepared pan, smoothing the top gently with a spatula. Bake for 45 minutes—the cheesecake should be set around the edges but still have a slight jiggle in the center about 2 inches from the edge when you gently shake the pan. The residual heat will continue to cook the center as it cools, creating that perfect creamy texture throughout.

Remove the cheesecake from the oven and let it cool on a wire rack at room temperature for at least 30 minutes to prevent thermal shock. Once cooled completely, transfer it to the refrigerator and chill for at least 4 hours, though overnight is ideal for the best flavor development and texture. The cheesecake will firm up considerably during chilling and be much easier to slice.

Run a thin knife around the edges of the cheesecake and carefully release the springform pan sides. Top each slice with fresh fruit just before serving to keep the fruit bright and prevent any juices from soaking into the cake.