Step 2

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

Step 3

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

Step 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.

Step 5

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