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Peanut Butter Cheesecake

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  • Butter - 50g
  • Peanut Cookies - 175g
  • Gelatine Leafs - 5
  • Ricotta - 500g
  • Peanut Butter - 175g
  • Golden Syrup - 175g
  • Milk - 150ml
  • Double Cream - 275ml
  • Light Brown Soft Sugar - 2 tblsp
  • Peanut Brittle - Crushed


  • 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.
  • 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.

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