United States · dessert

Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Yield: 4 servings
Cuisine: United States
Ingredients: 50g Butter; 175g Peanut Cookies; 5 Gelatine Leafs; 500g Ricotta; 175g Peanut Butter; 175g Golden Syrup; 150ml Milk; 275ml Double Cream; 2 tblsp Light Brown Soft Sugar; Crushed Peanut Brittle

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter50 g
Peanut Cookies175 g
Gelatine Leafs5
Ricotta500 g
Peanut Butter175 g
Golden Syrup175 g
Milk150 ml
Double Cream275 ml
Light Brown Soft Sugar2 tbsp
Peanut Brittle

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

6 steps · 0 min

1
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.
2
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.
3
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.

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