Peanut Butter Cheesecake

Instructions

1- Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible.

2- Melt the butter in a pan.

3- Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated.

4- Press the mixture firmly into the base of the tin and chill.

5- Soak the gelatine in water while you make the filling.

6- Tip the ricotta into a bowl, then beat in the peanut butter and syrup.

7- Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.

8- Take the soaked gelatine from the water and squeeze dry.

9- Put it into a pan with the milk and heat very gently until the gelatine dissolves.

10- Beat into the peanut mixture, then tip onto the biscuit base.

11- Chill until set.

12- 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.

13- To defrost, thaw in the fridge overnight.

14- To serve, carefully remove from the tin.

15- Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.