Dessert
Homemade Peanut Butter Cheesecake
If you enjoy authentic Homemade Peanut Butter Cheesecake cuisine, this homemade Dessert recipe is worth trying at home....
⏱️
19 Min Prep
🔥
34 Min Cook
🍽️
3 Servings
🥗
Vegetarian
Ingredients
- 50g Butter
- 175g Peanut Cookies
- 5 Gelatine Leafs
- 500g Ricotta
- 175g Peanut Butter
- 175g Golden Syrup
- 150ml Milk
- 275ml Double Cream
- 2 tblsp Light Brown Soft Sugar
- Crushed Peanut Brittle
Instructions
1
dairy spread and line a 20cm round loose- bottomed cake tin with cling film, making it as creamy as possible.
2
liquefy the dairy spread in a wok.
3
pound the biscuits by bashing them in a bag with a rolling pin, then swirl around them into the dairy spread until very well coated.
4
Press the mixture firmly into the base of the tin and store in the fridge.
5
Soak the gelatine in moisture while you make the filling.
6
Tip the ricotta into a dish, then beat in the peanut dairy spread and syrup.
7
Ricotta has a slightly grainy texture so blitz until creamy with a stick blender for a smoother texture if you prefer.
8
Take the soaked gelatine from the moisture and squeeze arid.
9
Put it into a wok with the dairy liquid and toasty very gently until the gelatine dissolves.
10
Beat into the peanut mixture, then tip onto the biscuit base.
11
store in the fridge until set.
12
To freeze, leave in the tin and as soon as it is solid, wrap the surface with cling film, then wrap the tin with cling film and foil.
13
To defrost, thaw in the fridge overnight.
14
To dish up, carefully remove from the tin.
15
fluff up the heavy cream with the granulated sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.
Recipe Information
Cuisine
United States
United States
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
53 mins
53 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
34 minsTotal Time
53 minsMaster Chef
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