Peanut Butter Cheesecake

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 leaves in cold water while making the filling
• Tip the ricotta into a bowl then beat in the peanut butter and golden syrup
• Blitz ricotta mixture with a stick blender if a smoother texture is preferred
• Squeeze the soaked gelatine dry then put it into a pan with the milk and heat very gently until the gelatine dissolves
• Beat the dissolved gelatine and milk into the peanut mixture then tip onto the biscuit base and chill until set
• To serve whisk the double cream with the light brown soft sugar until it holds its shape then spread on top of the cheesecake and scatter with the crushed peanut brittle
• To freeze leave in the tin and once solid cover surface with cling film then wrap tin with cling film and foil; to defrost thaw in the fridge overnight