Although this recipe is all over the internet, there are small differences between each version. I based mine on the Mandarinasymiel recipe, which looks amazing. I made a healthier version since I don't eat sugar, at least not at home.
Below are the ingredients for an 18-20 cm (7-8 inch) pan, but since there are only two of us at home, I adjusted the amounts for a 15 cm (6 inch) pan.
This time, my cheesecake didn't turn out quite right—it was too gooey in the center. That happened because I was impatient and only chilled it for 3 hours. You definitely need to chill it for 5 hours. I'll keep making it until it's perfect!
Whether you make the healthy version or not, it's delicious. I highly recommend it, 100%.

For a 6-inch pan:
- 14 2/3 oz light cream cheese (416 g)
- 3 eggs
- 2.9 oz erythritol (83 g)
- 7 1/3 oz heavy cream (208 g)
- 1 1/2 tsp oat flour (4 g)