Peanut Butter Cheesecake

Ingredients

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

Method

1. 1

   Line an 8-inch (20 cm) springform pan with plastic wrap, smoothing it as flat as you can. Crush the cookies, stir them into the melted butter until coated, press firmly over the base and chill.

2. 2

   Soak the gelatin sheets in a bowl of cold water while you make the filling.

3. 3

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

4. 4

   Squeeze the gelatin dry and warm it with the milk in a small pan over low heat, stirring until it dissolves; don't let it boil. Beat it into the peanut mixture, pour over the base and chill for at least 4 hours, until set.

5. 5

   Whip the cream with the brown sugar until it holds its shape, spread it over the cheesecake and scatter with the crushed peanut brittle.

Nutrition per serving