Peanut Butter Cheesecake
Ingredients:
- Butter - 50g
- Peanut Cookies - 175g
- Gelatine Leafs - 5
- Ricotta - 500g
- Peanut Butter - 175g
- Golden Syrup - 175g
- Milk - 150ml
- Double Cream - 275ml
- Light Brown Soft Sugar - 2 tblsp
- Peanut Brittle - Crushed
Instructions
- Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible
- Melt the butter in a pan
- Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated
- Press the mixture firmly into the base of the tin and chill
- Soak the gelatine in water while you make the filling
- Tip the ricotta into a bowl, then beat in the peanut butter and syrup
- Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer
- Take the soaked gelatine from the water and squeeze dry
- Put it into a pan with the milk and heat very gently until the gelatine dissolves
- Beat into the peanut mixture, then tip onto the biscuit base
- Chill until set
- To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil
- To defrost, thaw in the fridge overnight
- To serve, carefully remove from the tin
- Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle