Dessert for 4
Peanut Butter Cheesecake
A buttery peanut cookie crust supports a chilled ricotta and peanut butter filling set with gelatin.
$2.15per serving $$
70 minstart to table
4servings
Ingredients
- 50 g butter
- 175 g peanut cookies
- 5 gelatine leafs
- 500 g ricotta
- 175 g peanut butter
- 175 g golden syrup
- 150 ml milk
- 275 ml double cream
- 2 tblsp light brown soft sugar
- crushed peanut brittle
Steps
- Crush the peanut cookies and mix them with melted butter.
- Press the cookie mixture into the base of an 8-inch springform pan and chill it for 10 minutes.
- Soak the gelatin leaves in cold water for 5 minutes, then squeeze them dry.
- Warm the milk and dissolve the gelatin in it.
- Beat the ricotta, peanut butter, golden syrup, and brown sugar until smooth, then mix in the gelatin mixture.
- Whip the cream until thick, fold it into the filling, spread it over the crust, and chill for 30 minutes before adding crushed peanut brittle.
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