Preheat oven to 350F
Boil a kettle of water for the bain marie.
Break the eggs into a separate bowl, amaze your friends and family with the eggshell hack if you know what that is.
Mix the cream cheese on medium-low speed until smooth, approximately 3 minutes. Scrape down the sides of the bowl, and mixfor another minute.
Add the sour cream, guar gum, and sweetener, mix on medium-low for 30 seconds. Scrape down the sides, and mix another 15 seconds. The mixture should be lighter in colour, and very creamy.
Let the batter sit for 2 minutes.
Mixing at low speed, add 1 egg at a time until fully incorporated before adding the next egg.
Add the remaining ingredients, mix at low speed until incorporated.
You do not want to whip the eggs. The goal is to have a creamy, but very dense batter with no air bubbles.
Slowly pour the batter into greased rammekins, No more than 3/4 full.
Place rammekins in a casserole dish, then carefully pour boiling water so it reaches halfway up the side of the rammekins.
Bake for 30-50 minutes, until the middles barely jiggle, or a thermometer in the middle shows 145F.
Turn off the oven, prop the oven door open an inch, and let it cool completely, approximately 1 hour.