My cheesecake looks like boiling soup?!

Maybe I have created a monk fruit curd cookie! So sad that this awesome sugar substitute doesnt play nice in cheesecakes. Lesson learned!

I can't find the link now, but ive been using a guide to building your own cheesecake recipe that solved my many cracked cheesecakes. Ditching the water bath in favor of tightly covering it with tinfoil at 350 for an hr, then uncovering for 20 mins. Ive had so much success with this method and have never gone back to using a water bath. The recipe was 3 8oz cream cheese packages, 1 cup sour cream, 1/2 lemon juice, 1 cup sugar, pinch of salt, 3 eggs, and 1.5 tsp matcha powder.

Ive been making cheesecakes for over 10 yrs without anything even close to this kind of a failure. I'm not even sure if these are edible... The boiled look is so strange. My one thought is both lemon and matcha in a cheesecake is new to me. Maybe they dont mix well? But ive found many other recipes online that call for 1.5 cup of lemon like I used...

Oh! I also tried one other new thing in these. I used monkfruit as the sugar. Not granulated sugar. Maybe that's it!

Im getting my numbers mixed. .5 cup of lemon! Not 1.5

Everything - cook, ingredients, methods - is stable except for the monk fruit sugar.
When you have eliminated the impossible, whatever remains, however improbable, must be the truth.
Sherlock Holmes in The Sign of the Four

Lesson learned! Keep the monk fruit out of the cheesecake! :(