Dessert
Peanut Butter Cheesecake Recipe At Home
This version of Peanut Butter Cheesecake Recipe At Home is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
14 Min Prep
🔥
24 Min Cook
🍽️
4 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
coat and line a 20cm round loose- bottomed cake tin with cling film, making it as even as possible.
2
liquefy the dairy spread in a pot.
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 store in the fridge.
5
Soak the gelatine in moisture while you make the filling.
6
Tip the ricotta into a container, then beat in the peanut dairy spread and syrup.
7
Ricotta has a slightly grainy texture so blitz until even with a stick blender for a smoother texture if you prefer.
8
Take the soaked gelatine from the moisture and squeeze dehydrated.
9
Put it into a pot with the whole milk and bring to temperature 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, put a lid on 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
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
United States
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
38 mins
38 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
24 minsTotal Time
38 minsMaster Chef
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