Peanut Butter Cheesecake

6 steps · 34 min total

1. 01

   Prepare Base and Chill

   Start by oiling and lining a 20cm round loose-bottomed cake tin with cling film, smoothing it out as much as you can. Melt the 50g butter in a pan. While that's happening, crush the 175g peanut cookies — a rolling pin and a bag work well here. Stir the crushed cookies into the melted butter until every crumb is well coated, then press this mixture firmly into the bottom of the prepared tin. Pop it in the fridge to chill.
2. 02

   Make the Filling

   While the base chills, soak the 5 gelatine leafs in cold water. In a separate bowl, combine the 500g ricotta, 175g peanut butter, and 175g golden syrup, beating them together until well mixed. Ricotta can be a bit grainy; if you want a super smooth cheesecake, use a stick blender to blitz the mixture until it's completely silky.