Ingredients:

  • 4 oz (113g) cream cheese, softened
  • 1 large egg (50g)
  • 2 tbsp (30ml) heavy cream
  • 1 tbsp (12g) monk fruit sweetener
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat your oven to 320°F (160°C). Lightly grease a 6 oz (170g) ramekin or oven-safe mug with a small amount of butter or lard.
  2. Place the softened cream cheese in a mixing bowl. Use a hand mixer or whisk to beat the cheese until completely smooth.
  3. Add the egg and mix until just combined; do not overbeat to avoid incorporating too much air.
  4. Stir in the heavy cream, monk fruit sweetener, and vanilla extract until the batter is glossy and uniform.
  5. Pour the batter into the prepared ramekin and smooth the top with a spatula.
  6. Bake for 20–25 minutes until the edges are set but the center still has a slight, gelatinous jiggle when shaken.
  7. Remove from the oven and let the cheesecake cool at room temperature for 30 minutes.
  8. Transfer to the fridge for at least 2 hours to allow the fats to solidify into a dense, creamy consistency.