Peanut Butter Cheesecake

Preparar

1. 🥄Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible.
2. 🔥Melt the butter in a pan.

Pasos

1. 🔥Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated.

Preparar

1. 🧂Press the mixture firmly into the base of the tin and chill.

Pasos

1. 🍳Soak the gelatine in water while you make the filling.
2. 🫇Tip the ricotta into a bowl, then beat in the peanut butter and syrup.
3. 🍽️Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
4. 🌿Take the soaked gelatine from the water and squeeze dry.
5. ✨Put it into a pan with the milk and heat very gently until the gelatine dissolves.

Preparar

1. 🫇Beat into the peanut mixture, then tip onto the biscuit base.

Pasos

1. 🍽️Chill until set.
2. 🌿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.
3. ✨To defrost, thaw in the fridge overnight.

Servir

1. 🌿To serve, carefully remove from the tin.

Preparar

1. ✨Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.