Peanut Butter Cheesecake

Decadent cheesecake made with a creamy peanut butter filling and a chocolate cookie crust

American
Baked Goods

592

Calories

44.84 g

Carbs

42.07 g

Fat

12.3 g

Protein

Peanut Butter Cheesecake

Method

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.

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.

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.

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.

To defrost, thaw in the fridge overnight.

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.

Ingredients

Butter

Butter

50g

Peanut Cookies

Peanut Cookies

175g

Gelatine Leafs

Gelatine Leafs

5

Ricotta

Ricotta

500g

Peanut Butter

Peanut Butter

175g

Golden Syrup

Golden Syrup

175g

Double Cream

Double Cream

275ml

Peanut Brittle

Peanut Brittle

Crushed

Whole Milk

Whole Milk

150ml

Light Brown Soft Sugar

Light Brown Soft Sugar

2 tblsp

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