Peanut but­ter cheese­cake


Serves 6- 8 Prep 30 mins Cook 5 mins with­out top­ping 50g but­ter, plus ex­tra for the tin 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

1 But­ter and line a 20cm round loose­bot­tomed 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 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 brit­tle. Can be frozen for up to two months. PER SERV­ING 743 kcal, fat 52g, sat­u­rates 22g, carbs 53g, sug­ars 44g, fi­bre 2g, pro­tein 19g, salt 0.8g

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