Low Carb Peanut Butter Cheesecake

This is by no means an every day food but for special occasions like birthdays or when you just can't go another day without something sweet this will work a treat!

It's essentially the filling from a Peanut Butter cheesecake so all the creamy yumminess without the guilt.

Ingredients


500g full fat cream cheese
3 eggs
3 egg yolks
20g Splenda
125ml sour cream
250g smooth sugar free peanut butter

Double cream and Splenda to serve


Blend the ingredients until smooth in a liquidiser.
Pour into a 23cm springform tin and bake at 170deg for 40 mins or until the middle has just stopped wobbling.

Leave to cool in the tin and transfer to the fridge overnight.

If you can eat dark chocolate you can make a topping with some of that melted with splenda...I just had a blob of the cream mix and it was uber!