Peanut Butter Cheesecake

Dessert · United States classic.

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

Method

1. Continue cooking — Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible.
2. Stir — 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.
3. Mix together — Press the mixture firmly into the base of the tin and chill.
4. Continue cooking — Soak the gelatine in water while you make the filling.
5. Continue cooking — Tip the ricotta into a bowl, then beat in the peanut butter and syrup.
6. Blend — Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
7. Continue cooking — Take the soaked gelatine from the water and squeeze dry.
8. Heat the pan — Put it into a pan with the milk and heat very gently until the gelatine dissolves.
9. Mix together — Beat into the peanut mixture, then tip onto the biscuit base.
10. Cover and cook — 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.
11. Serve — To defrost, thaw in the fridge overnight. To serve, carefully remove from the tin.
12. Whisk — Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

More United States recipes

• Classic Cheeseburger
• BBQ Ribs
• Mac and Cheese
• Southern Fried Chicken
• Clam Chowder
• Buttermilk Pancakes