Pinadaling Basque Burnt cheesecake (lowcarb version)

Ingredients:
2 Blocks Philadelphia cream cheese (room temperature)
1 cup heavy whipping cream
3 large eggs
1/3 cup Erythritol
1 tsp Vanilla Extract
1 tsp butter (for greasing pan)
Instructions:
Preheat your oven to 180
In a large mixing bowl, combine the room temperature cream cheese, cream and erythritol
Mix in 1 egg at a time, until all 3 eggs are mixed into the mixture
Mix in the vanilla extract
Using cake tin, grease with butter, and line with 2 large sheets of partchment paper so the sides are nice and high (to hold in a high rising cheesecake)
Pour the mixture into the tin, and cook for 35 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.
Enjoy! 😉

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