Peanut Butter Cheesecake

Ingredients

• 50 gbutter, melted; for biscuit base
• 175 gpeanut cookies, crushed; for biscuit base
• 5gelatine leaves, soaked in cold water until soft, then squeezed dry
• 500 gricotta, for filling; blitz with stick blender for smooth texture if desired
• 175 gpeanut butter, smooth or crunchy; beaten into ricotta
• 175 ggolden syrup, beaten into ricotta mixture
• 150 mlmilk, warmed gently with gelatine to dissolve it
• 275 mlheavy cream, whipped with sugar for topping
• 2 tbsplight brown soft sugar, for whipped cream topping
• peanut brittle, crushed; for scattering over cream topping

Method

1. 1

   Oil and line a 20cm loose-bottomed cake tin with cling film, smoothing as much as possible. Melt the butter, crush the biscuits and stir together until well coated. Press firmly into the base. Chill.

2. 2

   Soak the gelatine leaves in cold water while you make the filling.

3. 3

   Beat the ricotta, peanut butter and golden syrup together until smooth. For a smoother result, blitz with a stick blender.

4. 4

   Squeeze the gelatine dry and place in a pan with the milk. Heat gently until the gelatine dissolves — do not boil. Beat into the peanut mixture, then pour over the biscuit base. Chill until set, at least 4 hours.

5. 5

   Whisk the cream with the brown sugar until it holds its shape. Spread over the chilled cheesecake and scatter with crushed peanut brittle.