Dessert
Traditional Peanut Butter Cheesecake Recipe
If you enjoy authentic Traditional Peanut Butter Cheesecake Recipe cuisine, this homemade Dessert recipe is worth trying at home....
⏱️
12 Min Prep
🔥
25 Min Cook
🍽️
5 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 seamless as possible.
2
liquefy the shortening in a wok.
3
smash the biscuits by bashing them in a bag with a rolling pin, then mix gently them into the shortening until very well coated.
4
Press the mixture firmly into the base of the tin and keep cold.
5
Soak the gelatine in moisture while you make the filling.
6
Tip the ricotta into a dish, then beat in the peanut shortening and syrup.
7
Ricotta has a slightly grainy texture so blitz until seamless 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 whole milk and toasty very gently until the gelatine dissolves.
10
Beat into the peanut mixture, then tip onto the biscuit base.
11
keep cold 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
whip 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
37 mins
37 mins
Recipe Time chart
Preparation Time
12 minsCooking Time
25 minsTotal Time
37 minsMaster Chef
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