Line the base and sides of a 20cm loose bottomed cake tin with baking paper .
Place 750gm of cream cheese in a processor with 1 tbs of stevia , 1 cup of natural peanut butter , 1/2 cup of thick cream , 3 tsp of vanilla extract and a pinch of salt .
Blitz until thick and smooth .
Pour the mixture into the prepared tin . Smooth over the top with the back of a wooden spoon .
Cover and refrigerate overnight to set .
Remove the cheesecake from the tin and place on a serving plate .
Melt 50 gm of 90% cacoa Lindt chocolate .with 1 tbs of coconut oil .
Cool to room temperature before pouring over the top of the chilled cheesecake .
Return to fridge to allow to set .
This will keep well in the fridge for up to 5 days .
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