Peanut butter cheesecake

Prep: 10 mins
Cook: 10 mins
Peanut butter cheesecake
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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