Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 10 servings
Cuisine: American
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

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Serves 10 448 kcal per serving Prep 25 min Cook 5 min Passive 4 h

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

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.
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.
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.
Pour the filling over the chilled biscuit base and smooth the top. Refrigerate until fully set.
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.
To defrost, transfer the cheesecake to the refrigerator and allow it to thaw overnight.
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.

Tips

Use smooth, commercial peanut butter (like Jif or Skippy) rather than natural oil-based versions for a more stable and consistent texture.
Beat the cream cheese and peanut butter together first before adding eggs to ensure a perfectly smooth base.
Tap the pan on the counter before baking to release any large air bubbles that could cause the cheesecake to crack.

Variations

Chocolate Swirl: Drizzle melted chocolate or chocolate ganache into the batter and swirl with a knife before baking.
Pretzel Crust: Use crushed pretzels instead of graham crackers for a salty-sweet contrast.