Peanut butter cheesecake

INGREDIENTS:

For the base
50g butter
175g pack peanut cookies
For the filling
5 gelatine leaves
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk
To decorate
270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

Method:

1: Oil 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.

2: 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.

3: 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.

4: 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.


5: To defrost, thaw in the fridge overnight.

6: 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.