Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Yield: 12
Cuisine: Estadounidense
Ingredients: 150 ml Milk; 50 g Butter; 175 g Peanut butter; 175 g Golden Syrup; 500 g Ricotta; 275 ml Double Cream; 2 tablespoons Light Brown Soft Sugar; 175 g Peanut Cookies; 5 Gelatine Leafs; Peanut Brittle

Media

Contains allergens

LecheCacahuetes

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein9 %7 g
Carbs25 %20 g
Fat67 %24 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	312 kcal	284 kcal
Protein	7 g	6.4 g
Carbs	20 g	18.2 g
Fat	24 g	21.8 g

One serving is about 110 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty36/100
Recipe completeness45/100
Nutrition reliability: Low

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: American

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - United States

Ingredients

150 ml Milk
50 g Butter
175 g Peanut butter
175 g Golden Syrup
500 g Ricotta
275 ml Double Cream
2 tablespoons Light Brown Soft Sugar
175 g Peanut Cookies
5 Gelatine Leafs
Peanut Brittle (Crushed)

Instructions

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.