Peanut Butter Cheesecake
A chilled, no-bake American cheesecake with a biscuit crust, a peanut butter-ricotta filling, and a whipped cream topping with crushed peanut brittle.
Pasos
- 1
Oil and line a 20 cm round loose-bottomed cake tin with cling film, making it as smooth as possible.
- 2
Melt the butter in a pan. Crush the biscuits and stir into the butter until well coated, then press the mixture firmly into the base of the tin and chill.
- 3
Soak the gelatine in water while you make the filling.
- 4
Put the ricotta into a bowl, then beat in the peanut butter and golden syrup until smooth (blitz briefly if you prefer).
- 5
Squeeze dry the soaked gelatine, then put it into a pan with the milk and heat gently until dissolved. Beat into the peanut mixture, then tip onto the biscuit base and chill until set.
- 6
To serve, whisk the cream with the sugar until it holds its shape, spread on top of the cheesecake and scatter with peanut brittle.
