Peanut Butter Cheesecake
An United States dessert. Ready in about 40 minutes. Difficulty: medium.
- 15 minPrep (about)
- 25 minCook (about)
- 40 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 1 ¾ oz butter
- 6 oz peanut cookies
- 5 gelatine leaves
- 1.1 lb ricotta
- 6 oz peanut butter
- 6 oz golden syrup Shopping tip: Lyle's Golden Syrup (baking aisle or online). Light corn syrup works.
- ½ cup + 2 tbsp milk
- 1 cup + 2 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
- 2 tbsp light brown soft sugar
- Crushed peanut brittle
How to make it
Steps in our own plain words.
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Oil plus line 8 inches round loose- bottomed cake tin using cling film, making it smooth as possible.
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Melt the butter in a pan.
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Press the mix firmly in the base of the tin and chill.
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Soak your gelatine in water while you make your filling.
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Tip the ricotta into a bowl.
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Beat in the peanut butter and syrup.
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Ricotta has a a bit grainy texture so blitz till smooth using stick blender for smoother texture if you prefer.
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Take your soaked gelatine from your water and squeeze dry.
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Put it in a pan with the milk.
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Heat very until the gelatine dissolves.
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Beat into the peanut mixture.
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Tip onto the biscuit base.
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Chill until set, to freeze.
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Leave in your tin and as soon as it's solid.
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Cover the surface with cling film.
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Wrap your tin with cling film and foil.
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To defrost, thaw in the fridge overnight.
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Remove from the tin.
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Whisk the cream with the sugar till it holds its shape.
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Spread over the top of your cheesecake and scatter with the peanut brittle.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.