Name: Peanut butter cheesecake
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 50g butter; 175g pack peanut cookies; 5 gelatine leaves; 500g tub ricotta; 175g smooth peanut butter; 175g golden syrup; 150ml milk; 270ml pot double cream; 2 tbsp soft brown sugar; 1 bar peanut brittle, crushed

For the base

50g butter
175g pack peanut
cookies

For the filling

To decorate

270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut
brittle, crushed

Method

step 1
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.
step 2
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.
step 3
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.
step 4
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.
step 5
To defrost, thaw in the fridge overnight.
step 6
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.