Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Total time: 40 min
Yield: 8 servings
Cuisine: United States
Ingredients: 50g butter, melted; 175g peanut cookies, crushed; 5 gelatine leaves; 500g ricotta; 175g smooth peanut butter; 175g golden syrup; 150ml milk; 275ml double cream; 2 tbsp light brown soft sugar; Crushed peanut brittle, to serve

Silky smooth peanut butter and ricotta cheesecake topped with crunchy brittle on a nutty base.

40 min serves 8 Medium Watch

Ingredients

50g butter, melted250g

175g peanut cookies, crushed200g

5 gelatine leaves10 pack

500g ricotta250g

175g smooth peanut butter340g

175g golden syrup454g

150ml milk1L

275ml double cream300ml

2 tbsp light brown soft sugar500g

Crushed peanut brittle, to serve100g

Method

Oil 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.
Soak 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.
Take 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.
To 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.
To defrost, thaw in the fridge overnight.
To 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.

Cost to cook

serves 8 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £9.31 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£15.83 est. · serves 8

Method

Oil 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.

Soak 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.

Take 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.

To 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.

To defrost, thaw in the fridge overnight.

To 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.