Peanut Butter Cheesecake

Place the digestive biscuits in a bag and crush them using a rolling pin, then combine with the melted butter in a bowl until thoroughly coated.

Ingredients

15 mL of Butter

200 g of Peanut Butter

200 g of Digestive Biscuits

Equipment

Ziploc Bags

Rolling Pin

Press the biscuit mixture firmly into the base of the prepared tin and place in the freezer or fridge to chill.

Equipment

Cake Pan

Freezer

Soak the gelatine leaves in cold water according to package instructions.

Ingredients

4 pieces of Gelatine Leafs

240 mL of Cold Water

In a large bowl, combine the ricotta cheese, peanut butter, and sugar syrup, then use an immersion blender to process until completely smooth.

Ingredients

15 mL of Butter

15 mL of Peanut Butter

400 g of Ricotta

100 mL of Sugar Syrup

50 g of Granulated Sugar

15 mL of Peanut Brittle

Remove the gelatine from the water, squeeze dry, and dissolve it in a saucepan with the milk over low heat.

Ingredients

15 mL of Gelatine Leafs

15 mL of Cold Water

50 mL of Milk

Equipment

Saucepan

Whisk the dissolved gelatine into the peanut butter and ricotta mixture, then pour the filling over the chilled biscuit base and refrigerate until set.

Ingredients

15 mL of Butter

15 mL of Peanut Butter

15 mL of Gelatine Leafs

15 mL of Ricotta

15 mL of Peanut Brittle

Equipment

Whisk

Cake Pan

Before serving, whip the heavy cream with sugar until it holds stiff peaks, spread over the cheesecake, and garnish with crushed peanut brittle.

Ingredients

15 mL of Peanut Butter

15 mL of Sugar Syrup

20 g of Granulated Sugar

50 g of Peanut Brittle

200 mL of Heavy Cream

Equipment

Whisk

Offset Spatula