Peanut butter cheesecake
Prep:
10 mins
Cook:
10 mins
If you are a fan of peanut butter, this cheesecake delivers on all counts.
For the base For the filling To decorate
50g butter
175g peanut cookies
5 gelatine leaves
500g ricotta
175g smooth peanut butter
175g golden syrup
150ml milk
270ml double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed
Grease 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 into crumbs either using a food processor or in a bag with a rolling pin then stir them into the butter until well combined.
Press the mixture firmly into the base of the tin and chill.
Soak the gelatine in water while and set aside.
Scoop the ricotta into a bowl or food processor, then mix with the peanut butter and syrup until smooth.
Remove the soaked gelatine from the water and squeeze dry.
Put it into a pan with the milk and heat on low until the gelatine dissolves.
Beat into the peanut mixture, then tip onto the biscuit base.
Chill overnight.
Carefully remove from the tin.
Whisk the cream with the sugar until it is firm then spread on top of the cheesecake and scatter with the peanut brittle.
Serves
6-8
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Sugar, Nuts
Recipe Type
Dessert, Cheesecake
Level of Difficulty
Easy
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