Peanut butter cheesecake
Chef:
Avonmore
Prep:
10 mins
Cook:
10 mins
If you are a fan of peanut butter, this cheesecake delivers on all counts.
For the base
50g butter
175g peanut cookies
For the filling
5 gelatine leaves
500g ricotta
175g smooth peanut butter
175g golden syrup
150ml Avonmore Super Milk
To decorate
1 bar peanut brittle, crushed
Line a 20cm round loose-bottomed cake tin with cling film.
Melt the butter in a saucepan.
Crush the biscuits into crumbs in a bag with a rolling pin then stir them into the butter until well combined.
Press the mixture firmly into the base of the tin and chill.
Soak the gelatine in a bowl of cold water.
Scoop the ricotta into a bowl, then mix with the peanut butter and golden syrup until smooth.
Pour the Avonmore Super Milk into a saucepan, add the soaked gelatin to this and heat on low until the gelatine dissolves.
Beat into the peanut mixture, then tip onto the biscuit base.
Chill overnight.
Carefully remove from the tin.
Scatter with the crushed peanut brittle and serve.
Serves
6-8
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Sugar, Nuts
Recipe Type
Dessert, Cheesecake
Level of Difficulty
Easy
