Name: Peanut Butter Cheesecake
Yield: 10 servings
Cuisine: American
Ingredients: 50g Butter; 175g Peanut Cookies; 5 Gelatine Leafs; 500g Ricotta; 175g Peanut Butter; 175g Golden Syrup; 150ml Milk; 275ml Double Cream; 2 tblsp Light Brown Soft Sugar; Crushed Peanut Brittle

Dessert

10 servings

494 cal/serving

Instructions

Step 1

Oil and line a 20cm round loose-bottomed cake tin with cling film and smooth the surface

Step 2

Melt the butter in a pan

Butter

Step 3

Crush the biscuits in a bag with a rolling pin

Peanut Cookies

Step 4

Stir the crushed biscuits into the melted butter until very well coated

Peanut Cookies

Step 5

Press the biscuit mixture firmly into the base of the tin and chill

Step 6

Soak the gelatine leaves in cold water

Gelatine Leafs

Step 7

Tip the ricotta into a bowl and beat in the peanut butter and golden syrup

RicottaPeanut ButterGolden Syrup

Step 8

Blitz the ricotta mixture until smooth if desired

Step 9

Squeeze the soaked gelatine dry, put it into a pan with the milk and heat very gently until the gelatine dissolves

Gelatine LeafsMilk

Step 10

Beat the dissolved gelatine and milk into the ricotta mixture, then pour the filling onto the biscuit base

Step 11

Chill until set

Step 12

If freezing: leave in the tin, once solid cover the surface with cling film then wrap the tin with cling film and foil

Step 13

If defrosting: thaw the cheesecake in the fridge overnight

Step 14

Carefully remove the cheesecake from the tin

Step 15

Whisk the double cream with the light brown soft sugar until it holds its shape

Double CreamLight Brown Soft Sugar

Step 16

Spread the whipped cream over the cheesecake and scatter with the crushed peanut brittle

Peanut Brittle