Peanut butter cheesecake

Peanut butter cheesecake

  • Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

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

  • Freezable (Freeze up to two months)
Nutrition: per serving
HighlightNutrientUnit
kcal743
fat52g
saturates22g
carbs53g
sugars44g
fibre2g
protein19g
low insalt0.81g
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Ingredients

For the base

  • 50g butter
  • 175g pack peanut cookies

For the filling

To decorate

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 5

    To defrost, thaw in the fridge overnight.

  • STEP 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.

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    Overall rating

    Rating: 5 out of 5.19 ratings
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