Peanut Butter Cheesecake

A delicate and creamy cheesecake on a biscuit base with an intense peanut butter flavor. The perfect dessert for true peanut lovers — a crispy base, an airy filling, and a topping of whipped cream with brittle caramel.

Ingredients

• 50 g Butter
• 175 g Peanut biscuits
• 5 pcs Leaf gelatin
• 500 g Ricotta
• 175 g Peanut butter
• 175 g Golden syrup
• 150 ml Milk
• 275 ml Heavy cream (35%)
• 2 tbsp Brown sugar
• to taste Peanut brittle caramel

Instructions

1. Butter a 20 cm round springform pan and line it with plastic wrap, smoothing the surface so it is even. Melt the butter. Place the biscuits in a bag and crush them thoroughly with a rolling pin until fine crumbs form. Mix the biscuits with the melted butter until uniform, pressing the mixture firmly onto the bottom of the pan. Refrigerate the pan.
2. Soak the leaf gelatin in cold water. In a separate bowl, whip the ricotta with peanut butter and golden syrup. For a more delicate texture, blend the mixture until smooth using an immersion blender — ricotta has a grainy structure.
3. Remove the gelatin from the water and squeeze it well. Place it in a saucepan with milk and heat over very low heat, stirring, until the gelatin is completely dissolved. Pour the mixture into the peanut mass, stir well, then pour into the biscuit base in the pan. Refrigerate the cheesecake for 4–6 hours until completely set.
4. For freezing, leave the cheesecake in the pan. After it is completely set, cover the surface with plastic wrap, then wrap the pan with plastic wrap and foil. Store in the freezer for up to 1 month.
5. To thaw, leave the cheesecake in the refrigerator overnight (8–12 hours).
6. Carefully remove the cheesecake from the pan. Whip the chilled cream with brown sugar until stiff peaks form. Top the cheesecake with whipped cream and generously sprinkle with peanut brittle caramel. Serve immediately.