Instructions
Begin by thoroughly oiling and lining a 20cm round loose-bottomed cake tin with cling film, ensuring the surface is as smooth as possible to facilitate an easy release later. Melt the butter gently in a small pan over low heat, taking care not to brown it. Meanwhile, place the peanut cookies into a sturdy resealable bag and crush them into fine crumbs using a rolling pin — this rustic method adds a lovely texture to the base. Combine the crushed cookies with the melted butter in a bowl, stirring until every crumb is well coated and the mixture resembles wet sand. Press this buttery biscuit mixture firmly and evenly into the base of your prepared tin, using the back of a spoon or the bottom of a glass to compact it well. Place the tin into the refrigerator to chill and set while you prepare the filling. Soak the gelatine leaves in cold water for about 5 minutes, allowing them to soften and swell. In a mixing bowl, tip in the ricotta cheese. Add the peanut butter and golden syrup to the ricotta and beat the mixture together until combined. If you prefer a perfectly smooth texture, use a stick blender to blitz the filling gently, eliminating any graininess from the ricotta. Remove the softened gelatine from the water, squeezing out excess liquid carefully to avoid spillage. Place the gelatine in a small saucepan along with the milk, and warm gently over low heat, stirring constantly until the gelatine fully dissolves. Avoid boiling, as high heat can affect the gelatine's setting properties. Pour the warm gelatine and milk mixture into the peanut and ricotta filling. Stir thoroughly to incorporate the gelatine evenly. Immediately pour the creamy filling over the chilled biscuit base in the tin, smoothing the top with a spatula. Return the cheesecake to the fridge and chill overnight or until completely set. For freezing, leave the cheesecake in the tin. Once solid, cover the surface directly with cling film to prevent freezer burn, then wrap the entire tin in an additional layer of cling film and foil for extra protection. To defrost, simply transfer the wrapped cheesecake to the refrigerator and allow it to thaw slowly overnight. When ready to serve, carefully remove the cheesecake from the tin using the cling film edges to lift it out gently. Whip the double cream with the light brown soft sugar until it forms soft peaks — be careful not to overwhip for a light and airy texture. Spread the whipped cream evenly across the top of the cheesecake, then scatter generously with crushed peanut brittle for a delightful crunch and added peanut flavor. Serve chilled and enjoy the harmonious blend of creamy, crunchy, and nutty sensations.
