Peanut butter cheesecake

Name: Peanut butter cheesecake
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 50 grams butter; 175 grams pack peanut cookies; 5 gelatine leaves; 500 grams ricotta; 175 grams smooth peanut butter; 175 grams golden syrup; 150 milliliters milk; 270 milliliters pot double cream; 2 Tbsps soft brown sugar; 1 bar peanut brittle, crushed

The recipe Peanut butter cheesecake can be made in approximately 35 minutes. Watching your figure? This gluten free recipe has 805 calories, 27g of protein, and 60g of fat per serving. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of bar peanut brittle, pack peanut cookies, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.

Ingredients you will need

Biscuits

Butter

Base

Cooking Oil

Equipment you will use

Rolling Pin

Cake Form

Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.

Ingredients you will need

Peanut Butter

Gelatin

Ricotta Cheese

Syrup

Water

Equipment you will use

Blender

Bowl

Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.

Ingredients you will need

Gelatin

Biscuits

Peanuts

Water

Base

Milk

Equipment you will use

Frying Pan

To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

To defrost, thaw in the fridge overnight.

To serve, carefully remove from the tin.

Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Ingredients you will need

Peanuts

Spread

Cream

Sugar

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

50grams

butter 175grams

pack peanut cookies 5

gelatine leaves 500grams

ricotta 175grams

smooth peanut butter 175grams

golden syrup 150milliliters

milk 270milliliters

pot double cream 2Tbsps

soft brown sugar 1

bar peanut brittle, crushed

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Vineyards Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 25 dollars per bottle.