Basque Burnt Keto Cheesecake

1. Preheat your oven to 205C (400F)
2. In a large mixing bowl, combine the cream cheese, cream, and erythritol
3. Mix in 1 egg at a time, until all 6 eggs are mixed into the mixture
4. Mix in the vanilla extract and salt
5. Using a 25cm (10") cake tin, grease with butter, and line with 2 large sheets of parchment paper so the sides are nice and high (to hold in a high rising cheesecake)
6. Pour the mixture into the tin, and cook for 60 minutes, until the top is dark brown and jiggly
7. Let it cool to room temperature, then place it in the fridge to set for 4 hours. It will compress, so don't worry
8. Slice into 15 slices, and serve with coffee or tea. Keep in an airtight container in the fridge for up to 4 days, can be frozen for up to 2 weeks.

** Nutrition per serving:  Calories 350, Fat 35g, Protein 7g, Carbs 4g