I use a blender and put all the ingredients in and blend on low and slowly increase the speed until everything is blended.
Equipment
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10" Cake Tin
Ingredients
- 3 blocks of Cream Cheese
- 1 1/2 cups heavy whipping cream
- 4 eggs
- 3/4 cup Erythritol
- 3/4 tsp Vanilla Extract
- 3/4 tsp salt
- butter for greasing the tin
Instructions
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Preheat your oven to 400
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In a blender, combine the cream cheese, cream, and erythritol
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Mix all 4 eggs are mixed into the mixture
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Mix in the vanilla extract and salt
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Using a 10" cake tin, grease with butter, and line with 2 large sheets of parchment paper so the sides are nice and high. The butter holds the parchment paper in place and keeps it from sticking.
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Pour the mixture into the tin, and cook for 60 minutes, until the top is dark brown and jiggly
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Let it cool to room temperature, then place it in the fridge to set for 4 hours.
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Slice and enjoy. Keep in an airtight container in the fridge for up to 4 days