Dissolving the erythritol: Add the erythritol to the cream and heat gently to 40-45°C, stirring constantly, until the sweetener is completely dissolved. Let it cool down a bit.
Cheese mass: Beat the eggs one by one into the cream cheese and mix well each time. Add the vanilla extract and season with salt.
Combine: Pour the prepared cream with dissolved erythritol. Mix the whole mass carefully so as not to create unnecessary air bubbles.
Aging: Pour the prepared mass into a baking paper-lined form (the edges should protrude ~7 cm) and let it stand for about 2 hours at room temperature.
Baking and Tips: Preheat the oven to 230°C (highest setting). Bake the smaller (18 cm) mold for about 20 minutes, and the larger one for a little longer.
Tip: Keep an eye on the cooking - the mixture should rise strongly in the oven and the top should be nicely browned and "locked". As soon as this happens, you can immediately remove the cake.
Cooling: Leave to cool at room temperature for a few hours, then transfer to the refrigerator overnight.