1. After the cream cheese is weighed, mix it smoothly (you can just use a whisk without mixing)
2. After the cream cheese has been beaten smoothly, beat in the egg twice, and add another one after each beat. Finally, add erythritol and whipped cream to beat smoothly.
3. Put the beaten cheese mixture into a six-inch mold, and the above amount is suitable for a six-inch mold. Those who like to add the bottom of the cake can use almond flour and butter to make the bottom of the cake. It depends on personal preference. I don't like the bottom of the cake, so I didn't make it.
4. Preheat the oven to 160 degrees and bake it in a water bath for 1 hour.
5. The finished picture is not important whether it is ugly or not, but it is delicious.
6. I divided the cheesecake into four equal portions, each with 330 calories and 84% fat.
