Grease a spring for pan (I used a 10 inch pan with parchment paper on the bottom)
Preheat oven to 200 F
In a large mixing bowl or stand mixer, beat the cream cheese until fluffy.
Add the stevia and beat until combined
Add the salt, cream, lemon juice, and vanilla and beat for 2 minutes.
Add the egg yolks and beat until incorporated
Add the eggs, one at a time, continuing to beat between additions
Pour the cheesecake mixture into the pan. Smooth the top and tap to remove air bubbles.
Bake on a lower middle rack of the oven.
Bake for 1 1/2 to 2 hours. If the top is browning too much, place a foil gurard loosely aroungd the edges.
Turn the oven off and open the oven door slightly
Let the cheesecake sit in the ove with the door opened for 20-30 minutes. This cools it slowly and reduces the risk of the cheesecake cracking.
Remove from the oven
The cheesecake should be firm around the outer edges and still slightly jiggly in the center.
Let the cheesecake cool on the counter for 5 minutes.
Run a knife along the edge to loosen it and help prevent cracking
Let cool at room temperature for 1 hour
Remove the cheesecake from the pan and store in the refrigerator.
Top with Blueberry Jam, Strawberry Jam, or topping of your choice