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Peanut Butter Cheesecake
Peanut Butter Cheesecake is a traditional British recipe for a classic no-bake cheesecake of ricotta cheese, golden syrup and peanut butter on a peanut cookie base topped with cream, brown sugar and peanut brittle. The full recipe is presented here and I hope you enjoy this classic British version of: Peanut Butter Cheesecake.
prep time
30 minutes
cook time
5 minutes
Total Time:
35 minutes
Additional Time:
(+15 minutes chilling)
Serves:
6–8
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesBritish Recipes
Peanut butter, and cheesecake... what better combination could there be? Especially when its a no-bake cheesecake.
Ingredients:
For the base:
50g butter
175g
peanut cookies
For the filling:
5 gelatine leaves
500g tub ricotta (or you can use my
home-made ricotta cheese recipe to prepare your own)
175g smooth peanut butter
175g golden syrup
150ml milk
To decorate:
270ml pot double cream
2 tbsp soft brown sugar
100g
peanut brittle, crushed
Method:
Grease and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil. To defrost, thaw in the fridge overnight.
To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.
