Peanut Butter Cheesecake

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

Instructions

1. Prepare a 20 cm loose-bottomed cake tin by lightly oiling it and lining it smoothly with cling film. Melt the butter in a small saucepan. Crush the peanut cookies into fine crumbs using a rolling pin or food processor, then mix thoroughly with the melted butter. Press the mixture firmly into the base of the tin and refrigerate to chill.
2. While the base is chilling, soak the gelatine leaves in cold water until softened. In a mixing bowl, combine the ricotta, peanut butter, and golden syrup. Mix until well blended, using a stick blender if desired for a smoother texture.
3. Remove the gelatine from the water and squeeze out excess moisture. Place it in a small saucepan with the milk and heat very gently, stirring constantly, until the gelatine has completely dissolved. Do not allow the mixture to boil. Gradually stir this into the peanut mixture until fully incorporated.
4. Pour the filling over the chilled biscuit base and smooth the top. Refrigerate until fully set.
5. To freeze, leave the cheesecake in the tin. Once completely frozen, cover the surface with cling film, then wrap the entire tin securely with cling film and foil.
6. To defrost, transfer the cheesecake to the refrigerator and allow it to thaw overnight.
7. To serve, carefully remove the cheesecake from the tin. Whip the double cream with the light brown sugar until it holds its shape, spread it over the top, and finish with crushed peanut brittle.

instructions_source: editorial-classic