American · Dessert
Peanut Butter Cheesecake
A no-bake cheesecake featuring creamy peanut butter filling on a crunchy biscuit base. This rich dessert topped with whipped cream and peanut brittle is perfect for peanut butter lovers.
The Method
Instructions
First things first, grab a 20cm round loose bottomed cake tin and give it a good oiling to make sure nothing sticks later on. Then, line the inside with cling film, smoothing it down as much as you can. This will help when it comes time to remove the cheesecake, making everything nice and neat.
Next, melt the butter gently in a pan over low heat until it's completely liquid and glossy. Meanwhile, take your peanut cookies and pop them into a sturdy plastic bag. Now, using a rolling pin, bash those cookies until you have a mix of crumbs and small chunks. Don't worry about making it too fine; a little texture adds a lovely bite. Pour the crushed cookies into the melted butter and stir everything together well, making sure every crumb is coated in that rich buttery goodness.
Once your biscuit and butter mixture is ready, press it down firmly into the base of your prepared tin. Use the back of a spoon or the bottom of a glass to really pack it down tight and even. This will give you a solid, crunchy base for your cheesecake. Pop it into the fridge to chill and set while you get on with the filling.
Now, let's soften those gelatine leafs. Place them in a bowl of cold water and let them soak quietly while you prepare the filling. This little step is crucial for that perfect creamy texture later.
In a mixing bowl, tip in the ricotta cheese, which has a lovely creamy but slightly grainy texture. Add the peanut butter and golden syrup to the ricotta, and start beating it all together. If you're someone who loves a super smooth, silky cheesecake, now's a good time to bring out a stick blender and blitz the mixture until it's silky smooth and lump free. But if you like a bit of texture, beating by hand is just fine.
Retrieve the gelatine leafs from the water and give them a gentle squeeze to get rid of excess water. Place them in a small pan with the milk, and gently heat on low, stirring carefully until the gelatine is completely dissolved. Make sure the milk doesn't boil; you just want it warm enough to melt the gelatine smoothly.
Once your gelatine mixture is ready, quickly beat it into the peanut and ricotta mixture. This will help everything set nicely once chilled. Pour the creamy filling over your biscuit base in the tin, spreading it out evenly with a spatula or the back of a spoon.
Pop the whole cheesecake into the fridge and let it chill until it's completely set. This might take a few hours, so be patient,it's worth the wait!
If you want to freeze your cheesecake, keep it in the tin for support. Once it's solid, lightly cover the surface with cling film, then wrap the entire tin with more cling film and a layer of foil. This double wrapping will protect the cake and keep it fresh in the freezer.
When you're ready to enjoy your cheesecake after freezing, simply transfer it to the fridge to thaw overnight. This slow defrosting keeps the texture just right without any sogginess.
To serve, carefully lift the cheesecake out of the tin using the edges of the cling film. Now, whip up some double cream with a little light brown soft sugar until it holds soft peaks,fluffy and luscious. Spread this whipped cream generously on top of your set cheesecake, then scatter over plenty of crunchy peanut brittle for that delightful sweet and nutty finish.
And there you have it, a deliciously rich and creamy peanut butter cheesecake that's sure to impress anyone lucky enough to share it with you. Enjoy every bite!
Next, melt the butter gently in a pan over low heat until it's completely liquid and glossy. Meanwhile, take your peanut cookies and pop them into a sturdy plastic bag. Now, using a rolling pin, bash those cookies until you have a mix of crumbs and small chunks. Don't worry about making it too fine; a little texture adds a lovely bite. Pour the crushed cookies into the melted butter and stir everything together well, making sure every crumb is coated in that rich buttery goodness.
Once your biscuit and butter mixture is ready, press it down firmly into the base of your prepared tin. Use the back of a spoon or the bottom of a glass to really pack it down tight and even. This will give you a solid, crunchy base for your cheesecake. Pop it into the fridge to chill and set while you get on with the filling.
Now, let's soften those gelatine leafs. Place them in a bowl of cold water and let them soak quietly while you prepare the filling. This little step is crucial for that perfect creamy texture later.
In a mixing bowl, tip in the ricotta cheese, which has a lovely creamy but slightly grainy texture. Add the peanut butter and golden syrup to the ricotta, and start beating it all together. If you're someone who loves a super smooth, silky cheesecake, now's a good time to bring out a stick blender and blitz the mixture until it's silky smooth and lump free. But if you like a bit of texture, beating by hand is just fine.
Retrieve the gelatine leafs from the water and give them a gentle squeeze to get rid of excess water. Place them in a small pan with the milk, and gently heat on low, stirring carefully until the gelatine is completely dissolved. Make sure the milk doesn't boil; you just want it warm enough to melt the gelatine smoothly.
Once your gelatine mixture is ready, quickly beat it into the peanut and ricotta mixture. This will help everything set nicely once chilled. Pour the creamy filling over your biscuit base in the tin, spreading it out evenly with a spatula or the back of a spoon.
Pop the whole cheesecake into the fridge and let it chill until it's completely set. This might take a few hours, so be patient,it's worth the wait!
If you want to freeze your cheesecake, keep it in the tin for support. Once it's solid, lightly cover the surface with cling film, then wrap the entire tin with more cling film and a layer of foil. This double wrapping will protect the cake and keep it fresh in the freezer.
When you're ready to enjoy your cheesecake after freezing, simply transfer it to the fridge to thaw overnight. This slow defrosting keeps the texture just right without any sogginess.
To serve, carefully lift the cheesecake out of the tin using the edges of the cling film. Now, whip up some double cream with a little light brown soft sugar until it holds soft peaks,fluffy and luscious. Spread this whipped cream generously on top of your set cheesecake, then scatter over plenty of crunchy peanut brittle for that delightful sweet and nutty finish.
And there you have it, a deliciously rich and creamy peanut butter cheesecake that's sure to impress anyone lucky enough to share it with you. Enjoy every bite!
Pairs Well With
