Peanut Butter Cheesecake

Story behind the dish

There’s something irresistibly nostalgic about peanut butter — it’s creamy, nutty, and downright addictive. When paired with smooth, tangy ricotta in a rich cheesecake, it creates a harmonious blend of flavors that feels both indulgent and comforting. This peanut butter cheesecake isn’t just a dessert; it’s a delightful journey into the sweet, savory world of nutty decadence. Perfect for gatherings or simply a treat to brighten your day, every bite promises a little piece of happiness.

Imagine a crunchy biscuit base that gives way to a luscious peanut and ricotta filling, topped with softly whipped cream and sprinkled with crunchy peanut brittle. It’s a show-stopping dessert that combines texture and flavor in every forkful. Whether you’re celebrating a special occasion or just craving something sweet, this cheesecake hits all the right notes with its creamy, crunchy, and utterly delicious profile.

Ingredients

• 1/2 cup (4 oz) butter
• 1 3/4 cups (6 oz) peanut cookies
• 5 gelatine leaves
• 1 pound (16 oz) ricotta cheese
• 3/4 cup (6 oz) peanut butter
• 3/4 cup (8 oz) golden syrup
• 1/2 cup (4 oz) milk
• 1 1/8 cups (9 oz) double cream
• 2 tablespoons light brown soft sugar
• Crushed peanut brittle (for sprinkling)

Step-by-step

1. Oil and line a 8-inch (20 cm) round loose-bottomed cake tin with cling film, smoothing as much as possible.
2. Melt the butter in a saucepan over low heat.
3. Crush the peanut cookies by sealing them in a plastic bag and bashing with a rolling pin until finely broken. Stir the crumbs into the melted butter until well coated.
4. Press the biscuit mixture firmly into the base of the prepared tin, creating an even layer. Chill in the fridge for at least 30 minutes.
5. Soak the gelatine leaves in a bowl of cold water while preparing the filling.
6. In a large bowl, combine the ricotta, peanut butter, and golden syrup. Beat until smooth. If you prefer a smoother texture, blitz with a stick blender.
7. Once the gelatine has soaked, squeeze out excess water and place the leaves in a small pan with the milk. Warm gently until the gelatine dissolves completely.
8. Stir the dissolved gelatine mixture into the ricotta mixture until fully incorporated.
9. Pour the filling carefully over the chilled biscuit base. Return to the fridge and chill until set, about 4 hours or overnight.
10. When ready to serve, remove the cheesecake from the tin. Whip the double cream with the light brown sugar until it holds soft peaks.
11. Spread the whipped cream evenly over the top of the cheesecake and sprinkle generously with crushed peanut brittle.

Chef’s tips & serving ideas

• For an extra crunch, sprinkle some more crushed peanut brittle or chopped roasted peanuts on top just before serving.
• To add a fruity twist, serve slices with fresh strawberries or a drizzle of caramel sauce.

Closing thoughts

This peanut butter cheesecake balances richness and crunch in a way that’s utterly irresistible. It’s a dessert that feels indulgent but approachable — perfect for sharing with loved ones or treating yourself to a little luxury. Remember, the secret lies in chilling and patience; the reward is a picture-perfect, flavorsome masterpiece that’s sure to impress everyone at your table. Happy baking!