This version of Peanut Butter Cheesecake Made Easy is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
16 Min Prep
🔥
26 Min Cook
🍽️
6 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
fat and line a 20cm round loose- bottomed cake tin with cling film, making it as velvety as possible.
2
soften the dairy spread in a skillet.
3
grind down the biscuits by bashing them in a bag with a rolling pin, then mix gently them into the dairy spread until very well coated.
4
Press the mixture firmly into the base of the tin and cool down.
5
Soak the gelatine in aqua while you make the filling.
6
Tip the ricotta into a mixing bowl, then beat in the peanut dairy spread and syrup.
7
Ricotta has a slightly grainy texture so blitz until velvety with a stick blender for a smoother texture if you prefer.
8
Take the soaked gelatine from the aqua and squeeze arid.
9
Put it into a skillet with the whole milk and scalding up very gently until the gelatine dissolves.
10
Beat into the peanut mixture, then tip onto the biscuit base.
11
cool down until set.
12
To freeze, leave in the tin and as soon as it is solid, lid the surface with cling film, then wrap the tin with cling film and foil.
13
To defrost, thaw in the fridge overnight.
14
To offer, carefully remove from the tin.
15
beat the froth with the sweetener until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.
Recipe Information
Cuisine United States
Course Dessert
Diet Vegetarian
Total Time 42 mins
Recipe Time chart
Preparation Time
16 mins
Cooking Time
26 mins
Total Time
42 mins
#unitedstates#dessert#vegetarian
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