Recipe: (6-inch cake mold) Eggs: 2 Egg yolk: 1 Whipped cream: 100g Cream cheese: 200g Erythritol: 35g Vanilla extract: a small amount 1. The cream cheese is softened by heat insulation and the mixing is smooth. 2. Add erythritol and continue stirring. 3. After the erythritol has melted, add an egg yolk and continue stirring. 4. Beat the two eggs and add the cheese paste in 3 times, stirring thoroughly each time. 5. Finally add whipped cream and vanilla essential oil, stir well, and the batter is complete. 6. Preheat the oven at 220°C. 7. Put a piece of oil paper in the cake mold to prevent the cake batter from leaking. 8. Pour the mixed cake batter into the mold, and use chopsticks to puncture the larger bubbles. 9. Oven at 220°C for about 20 minutes, the caramel color is good. 10. Refrigerate overnight and cut into pieces.
