Peanut Butter Cheesecake | Taste Board

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Peanut Butter Cheesecake

Peanut Butter Cheesecake

Dessert

United States

Cake

Desert

Treat

UnHealthy

Speciality

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Youtube Tutorial

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

- Butter : 50g
- Peanut Cookies : 175g
- Gelatine Leafs : 5
- Ricotta : 500g
- Peanut Butter : 175g
- Golden Syrup : 175g
- Milk : 150ml
- Double Cream : 275ml
- Light Brown Soft Sugar : 2 tblsp
- Peanut Brittle : Crushed

Instructions

1 - Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible.

2 - Melt the butter in a pan.

3 - Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated.

4 - Press the mixture firmly into the base of the tin and chill.

5 - Soak the gelatine in water while you make the filling.

6 - Tip the ricotta into a bowl, then beat in the peanut butter and syrup.

7 - Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.

8 - Take the soaked gelatine from the water and squeeze dry.

9 - Put it into a pan with the milk and heat very gently until the gelatine dissolves.

10 - Beat into the peanut mixture, then tip onto the biscuit base.

11 - Chill until set.

12 - 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.

13 - To defrost, thaw in the fridge overnight.

14 - To serve, carefully remove from the tin.

15 - Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Peanut Butter Cheesecake | Taste Board