Peanut Butter Cheesecake

Ingredients

• 3 1/2 tbspbutter, melted; for cookie base
• 6 ozpeanut cookies, crushed; for cookie base
• 5gelatine leaves, soaked in cold water until soft, then squeezed dry
• 2 cupsricotta, for filling; blitz with stick blender for smooth texture if desired
• 2/3 cuppeanut butter, smooth or crunchy; beaten into ricotta
• 1/2 cupgolden syrup, beaten into ricotta mixture
• 2/3 cupmilk, warmed gently with gelatine to dissolve it
• 1.17 cupsheavy cream, whipped with sugar for topping
• 2 tbsplight brown soft sugar, for whipped cream topping
• 1 3/4 ozpeanut brittle, crushed; for scattering over cream topping

Method

1. 1

   Oil and line a 20cm loose-bottomed cake pan with plastic wrap, smoothing as much as possible. Melt the butter, crush the cookies and stir together until well coated. Press firmly into the base. Chill.

2. 2

   Soak the gelatine leaves in cold water while you make the filling.

3. 3

   Beat the ricotta, peanut butter and golden syrup together until smooth. For a smoother result, blitz with a stick blender.

4. 4

   Squeeze the gelatine dry and place in a pan with the milk. Heat gently until the gelatine dissolves — do not boil. Beat into the peanut mixture, then pour over the cookie base. Chill until set, at least 4 hours.

5. 5

   Whisk the cream with the brown sugar until it holds its shape. Spread over the chilled cheesecake and scatter with crushed peanut brittle.