Peanut butter and ricotta cheesecake
Rich, smooth and filled with nutty flavour, indulge in a slice of this cheesecake (or ten) and pair with a hot cup of coffee
SERVES
10
PEOPLE
PREP TIME
60
MINUTES
Ingredients
60g butter
200g dark chocolate digestive biscuits, crushed
500g Ricotta
175g peanut butter
100g golden caster sugar
5 leaves of gelatin, soaked in warm water
150ml milk
Method
Grease and line an 8 inch spring form or loose base tin.
Melt the butter and stir in the crushed biscuits. Press the mixture into the base of the tin and set aside in the fridge.
Beat the Ricotta, peanut butter and sugar until smooth.
Remove the gelatin from the warm water and add it to the milk, in a saucepan. Gently heat until the gelatin has dissolved.
Beat the milk into the ricotta mixture and spread it over the chilled base. Place the cheesecake into the fridge until set.
