Servings: 8

540 grams Philadelphia light cream cheese 540 grams Philadelphia light cream cheese
200 grams fat free Fromage Frais 200 grams fat free Fromage Frais
6 tablespoons Sukrin 1 or a granulated sweetener 6 tablespoons Sukrin 1 or a granulated sweetener
25 grams of cornflour ( i sometimes use 25 grams of custard powder instead its delicious ) 25 grams of cornflour ( i sometimes use 25 grams of custard powder instead its delicious )
2 large eggs 2 large eggs
1 teaspoon Vanilla extract ( not esssence) 1 teaspoon Vanilla extract ( not esssence)
 
Topping Topping
Elmlea 50% fat double cream Elmlea 50% fat double cream
50 grams crushed maltesers 50 grams crushed maltesers

whisk the cream cheese and the fromage frais together or use a machine i use a stand Kitchen Aid. stir the cornflour through tge Sukrin 1 with a fork to mix it through. add it to the mixture and the vanilla extract. add the eggs 1 at a time and mix through before adding the other. Put it into a 7inch release pan, I use the Instant Pot silicone glass bottom one. Put 250 mls of water in the inner put the cake pan on a trivet, i put a silicone topper over mine, you can cover with some kitchen roll and foil to orevent any water getting in. Set pressure for 30 mins high, let it NPR for 10 mins then release the pressure, let it cool down and then put it in the fridge over night. Remove from the pan and decorate.

if oven baking cook at 160 degrees for about 40 mins it should have a slight wobble in the middle if its more than that cook for slighly longer  if oven baking cook at 160 degrees for about 40 mins it should have a slight wobble in the middle if its more than that cook for slighly longer