Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Ingredients: 50 g Butter; 175 g Peanut Cookies; 5 Gelatine Leafs; 500 g Ricotta; 175 g Peanut Butter; 175 g Golden Syrup; 150 ml Milk; 275 ml Double Cream; 2 tblsp Light Brown Soft Sugar; 1 Crushed Peanut Brittle

80 min · Serves 4 · By TheMealDB Import

United States
Dessert
Cake
Desert
Treat
UnHealthy
Speciality
Snack
Kid-Friendly

United States, Dessert, Cake, Desert, Treat, UnHealthy, Speciality

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

50 gButter
175 gPeanut Cookies
5 Gelatine Leafs
500 gRicotta
175 gPeanut Butter
175 gGolden Syrup
150 mlMilk
275 mlDouble Cream
2 tblspLight Brown Soft Sugar
1 CrushedPeanut Brittle

Method

Prep 20 min · Cook 60 min

1Oil 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.
2Soak 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.
3Take 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.
4To 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.
5To defrost, thaw in the fridge overnight.
6To 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.