Preheat Oven 200c

In Large Bowl stir Cream Cheese, Cream and Erytritol and blend together

Add one egg at a time and combine all, then add Vanilla and Salt.

Grease a 25cm cake tin with the butter and line with parchment paper bringing up high over the sides as the cake will rise alot.

Pour in the mixture and bake for 60 mins until the top is dark brown and jiggles. Allow to cool to room Temp then put into Fridge for at least 5 hours to set (over night is best).

Serve with any topping you like, I cook down some berries with a chopped apple and 1 tsp ginger powder and a little Brown sugar.