Gather all the ingredients.

Preheat oven to 320 F.

Line the bottom and sides of the spring form pan with parchment paper as shown. Note - make sure parchment paper is about double the size of your spring form pan as shown below. For this recipe, I have included instructions on how to cut out parchment paper lining for your spring form pan but you can also forgo this step and buy it here. To line the sides, simply cut a strip the circumference of the pan. I usually cut it so the height is taller than the pan so it's easier to remove once the cheesecake is done.

Grease both the bottom and side parchment paper with butter as shown.

Separate the eggs and place the egg yolks in a large mixing bowl and the egg whites in a separate mixing bowl.

Beat the egg whites until soft peaks form. Approximately 3 minutes and set aside.

Place cream cheese in the egg yolk bowl and beat for 2 minutes or until smooth and creamy.

Next add Almond Flour and baking powder to cream cheese mixture and beat for 1 minute to fully combine.

1/3 at a time, gently fold in egg whites until just incorporated.

Pour combined batter into pan.

To avoid the cheesecake cracking, I bake the cheesecake in a water bath. To do this, wrap foil around the bottom of the spring form pan to avoid water seeping in. Place it in the center of a baking sheet and pour water about 1/3 up the sides of the pan. Note - if using a regular cake pan, you don't need to wrap the bottom with foil.

Cook for approximately 1 hour 20 minutes or until a skewer comes out clean.

When the cheesecake is done, turn off the oven and leave the door slightly open for 30 minutes. This will allow the cheesecake to cool gradually, which decreases the deflation of the cheesecake.

You can serve the cheesecake at room temperature or store it in the fridge for a later time. Note - we've had people tell us they taste better after being in the fridge for a couple of days, so you can try that as well!