Peanut Butter Cheesecake
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 butte
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 35 min
- Cook
- —
- Total
- 8 hr 35 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
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.
Ingredients
- Butter50 g
- Peanut Cookies175 g
- Gelatine Leafs5
- Ricotta500 g
- Butter175 g
- Golden Syrup175 g
- Milk150 ml
- Cream275 ml
- Sugar2
- Peanut Brittleto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
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.
Step 2
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.
Step 3
Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
To defrost, thaw in the fridge overnight. To serve, carefully remove from the tin.
480 minStep 8
Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Peanut Butter Cheesecake take?
8 hr 35 min all in — 35 min prep, 8 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Peanuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Blender, Mixing bowl, Rolling pin.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
2 of Sugar.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
To defrost, thaw in the fridge overnight. To serve, carefully remove from the tin.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.