Gather all ingredients and let cream cheese, sour cream, and eggs sit at room temperature for 30 minutes. Preheat oven to 300°F (150°C).

In a large mixing bowl, combine softened cream cheese and unsalted butter. Blend until creamy, about 2-3 minutes. Gradually add sour cream, vanilla extract, and sweetener. Mix in the eggs one at a time until smooth.

Gently fold in lemon or orange zest with a spatula.

Prepare a greased 9-inch springform pan and pour the batter in, smoothing the top.

Bake for 50-60 minutes until edges are set and center jiggles slightly.

After baking, turn off the oven and leave the door ajar. Let cheesecake cool in the oven for 1 hour.

Remove from oven and let cool on the counter for 2 hours before refrigerating. Chill for at least 8 hours, preferably overnight.

To slice, dip a knife in hot water and dry it off for clean edges.