Preheat oven to 325 degrees F (Do not use convection oven, the air causes cracks in the cheesecake). Place a piece of parchment on the bottom of a 5 inch springform pan (OR I used a 4 inch springform pan and a 4 1/2 inch springform pan to make a mini tower). Spray with avocado oil spray. Set aside.

Place the cream cheese into a large bowl. Add the sweeteners, egg, vanilla, lemon juice and salt. Use a hand mixer to beat until very smooth. Taste and adjust sweetness to your liking (some of the natural sweeteners cook off so it will be less sweet after baking).

Pour the mixture into the prepared baking pans. Place onto a rimmed baking sheet and place into the oven for 25-30 minutes or until cooked through and a toothpick entered into the center comes out clean.

NOTE: If using a 4 inch and 4 1/2 inch springform pan, cook the 4 inch for 18 minutes and the 4 1/2 inch for 20 minutes. Check with a toothpick and add more time if needed.

Once the cheesecake is done cooking, remove from the oven and cool completely. After it is cool, use a sharp knife to rim the outside of the cheesecake. Open the springform pan and place onto a platter.

Decorate the cheesecake with strawberries or whatever you prefer!