Peanut Butter Cheesecake

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.

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