Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: United States
Ingredients: 1 ¾ oz butter; 6 oz peanut cookies; 5 gelatine leaves; 1.1 lb ricotta; 6 oz peanut butter; 6 oz golden syrup; ½ cup + 2 tbsp milk; 1 cup + 2 tbsp heavy cream; 2 tbsp light brown soft sugar; Crushed peanut brittle

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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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

2 ¼ oz butter
8 oz peanut cookies
6 gelatine leaves
1.4 lb ricotta
8 oz peanut butter
8 oz golden syrup Shopping tip: Lyle's Golden Syrup (baking aisle or online). Light corn syrup works.
¾ cup + 2 tsp milk
1 ⅓ cups + 2 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
2 ½ tbsp light brown soft sugar
Crushed peanut brittle

How to make it

Steps in our own plain words.

Oil plus line 8 inches round loose- bottomed cake tin using cling film, making it smooth as possible.
Melt the butter in a pan.
Press the mix firmly in the base of the tin and chill.
Soak your gelatine in water while you make your filling.
Tip the ricotta into a bowl.
Beat in the peanut butter and syrup.
Ricotta has a a bit grainy texture so blitz till smooth using stick blender for smoother texture if you prefer.
Take your soaked gelatine from your water and squeeze dry.
Put it in a pan with the milk.
Heat very until the gelatine dissolves.
Beat into the peanut mixture.
Tip onto the biscuit base.
Chill until set, to freeze.
Leave in your tin and as soon as it's solid.
Cover the surface with cling film.
Wrap your tin with cling film and foil.
To defrost, thaw in the fridge overnight.
Remove from the tin.
Whisk the cream with the sugar till it holds its shape.
Spread over the top of your cheesecake and scatter with the peanut brittle.