8
United States
Peanut Butter Cheesecake
Allergens: Milk, Nuts, Peanuts
A no-bake peanut-butter cheesecake: rich and crumb-topped.
Ingredients
- Butter 50 g
- Cream 275 ml
- Milk 150 ml
- Ricotta 500 g
- Brown sugar 2 tbsp
- Gelatine 5
- Golden syrup 175 g
- Peanut butter 175 g
- Peanut brittle
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.