Preheat your oven to 425°F. Line a 9-inch springform pan with two overlapping sheets of parchment paper, pressing them into the corners and letting the paper extend above the rim. The parchment should be crinkled and imperfect - that rustic look is part of the charm.
Beat the cream cheese and erythritol together with an electric mixer on medium speed until completely smooth, about 3 minutes. Scrape down the sides of the bowl to make sure there are no lumps.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and salt until combined.
Pour in the heavy cream and mix on low speed until just incorporated. Sift in the almond flour and gently fold it through the batter. The batter should be very smooth and pourable.
Pour the batter into the prepared pan and tap it firmly on the counter a few times to release any air bubbles.
Bake for 55 to 60 minutes until the top is deeply caramelized and dark golden brown, almost looking burnt. The center should still have a pronounced jiggle when you gently shake the pan.
Let the cheesecake cool completely in the pan at room temperature, then refrigerate for at least 6 hours or overnight. The center will sink and become dense and creamy as it chills.
Peel away the parchment paper, slice, and serve cold. The contrast between the caramelized top and the custardy interior is what makes this cheesecake unforgettable.
