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