I use a blender and put all the ingredients in and blend on low and slowly increase the speed until everything is blended.
10" Cake Tin
- 2 lb. cream cheese 4 squares of cream cheese
- 2 cups heavy whipping cream
- 6 eggs
- 1 cup Erythritol
- 1 tsp Vanilla Extract
- 1 tsp salt
- butter for greasing the tin
Preheat your oven to 400
In a blender, combine the cream cheese, cream, and erythritol
Mix in 1 egg at a time, until all 6 eggs are mixed into the mixture
Mix in the vanilla extract and salt
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.
Pour the mixture into the tin, and cook for 60 minutes, until the top is dark brown and jiggly
Let it cool to room temperature, then place it in the fridge to set for 4 hours.
Slice and enjoy. Keep in an airtight container in the fridge for up to 4 days