Peanut butter cheesecake

Peanut butter cheesecake

This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert

Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 5 mins

Freezable

FREEZE up to two months

Method

  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.
  4. 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.
  5. To defrost, thaw in the fridge overnight.
  6. 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.

PER SERVING

743 kcalories, protein 19.0g, carbohydrate 53.0g, fat 52.0 g, saturated fat 22.0g, fibre 2.0g, sugar 44.0g, salt 0.81 g

Recipe from Good Food magazine, November 2011.

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Latest comments and suggestions

  • Binder photo Rabbit

    16 November 2011

    Rabbit commented on this recipe

    I expect that this is delicious, but at 743 cals a serving, I will, alas, never try it.

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  • Binder photo Traveller

    17 November 2011

    Traveller commented on this recipe

    I agree with Rabbit, the saturated fat content is greater than the amount recommended for a whole day! I bet its delicious and should be eaten only as a very special treat.

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  • Binder photo poysie

    18 November 2011

    poysie commented on this recipe

    I did not think this was at all delicious and certainly not worth the calorie splurge, although I did not add the cream layer. Disappointing!

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  • Binder photo JaneC

    29 November 2011

    JaneC commented on this recipe

    a fantastic cheesecake, made it for the family who love peanut butter, even a peanut butter hater (me) liked the result. Have made it several times since publication

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  • Binder photo Kevster

    08 December 2011

    Kevster rated and commented on this recipe

    3 stars

    Thought it was more like a pie filling rather than a cheesecake consistency but nice enough flavour-wise. Cream with brown sugar was very nice.

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  • Binder photo Sarah

    10 February 2012

    Sarah rated and commented on this recipe

    5 stars

    I am not a fan of peanut butter at all, I wont eat it on or with anything, but when my mum made this, I tried it out of curiosity and I could have sat and eaten the whole thing! (if it wasn't so sickly of course) It had a great flavor to it, and while it isn't the healthiest dessert to make, it is a perfect guilty pleasure, It will certainly be made in my household again! I love the fact it can be frozen too!

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  • Binder photo Fudge

    22 February 2012

    Fudge commented on this recipe

    I made this cheesecake for my family who are a mix of peanut lovers and not peanut lovers (me included as a non lover). The verdict, the peanut lovers loved it and the non didn't! But the cheesecake was a very nice soft and smooth texture and heavy on the stomach. Ok if your not in the weight watcher club! I also used digestive buiscuit instead of peanut cookies.

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  • Binder photo koochie

    31 May 2012

    koochie commented on this recipe

    was gonna try it until read the comments and was forced to see the calorie content, not sure to be sad or relived lol

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  • Binder photo Pip

    27 June 2012

    Pip rated and commented on this recipe

    5 stars

    I am not a great peanut butter fan, but tried this recipe on family who all loved it.(including me). I made and froze 2 of these for my son' wedding reception and they turned out very well and were very well received. I was told that it tasted like snickers bar. I could not find any peanut brittle for the topping, so to add to the snickers theme I put crumbled chocolate flake on top which worked very well. I don't think anyone was worried by the calorie count as it was a very special occasion. Also very easy to make.

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  • Binder photo Cakeman

    08 September 2012

    Cakeman commented on this recipe

    Made this cake for a party and went down a treat! Very simple to make. A lot of people said it taste like snickers. Would recommend 5*.

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  • Binder photo Vixtwo

    10 April 2013

    Vixtwo commented on this recipe

    This is a fab recipe, and easy to make, but definitely more a post-dinner party treat rather than an every week indulgence. Rich and sweet, you don't need much!

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  • Binder photo Vixtwo

    10 April 2013

    Vixtwo commented on this recipe

    Meant to give 5 stars!

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Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 5 mins

Freezable

FREEZE up to two months

Ingredients

FOR THE BASE

  • 50g butter
  • 175g pack peanut cookies

FOR THE FILLING

  • 5 gelatine leaves
  • 500g tub ricotta
  • 175g smooth peanut butter
  • 175g golden syrup
  • 150ml milk

TO DECORATE

  • 270ml pot double cream
  • 2 tbsp soft brown sugar
  • 1 bar peanut brittle, crushed
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PER SERVING

743 kcalories, protein 19.0g, carbohydrate 53.0g, fat 52.0 g, saturated fat 22.0g, fibre 2.0g, sugar 44.0g, salt 0.81 g

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