Tuesday, 17 March 2015

PEANUT BUTTER CHEESECAKE

Peanut butter cheesecake
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/peanut-butter-cheesecake.html
INGREDIENTS:

FOR THE BASE

50g butter
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 / whipping cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

DIRECTIONS:
*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. 
Wagga's Family Recipes #kaaskoek