Having made salted caramel for last week’s blog I thought it would be the perfect compliment for my Peanut Butter Cheesecake Recipe.
Erik and I are very fortunate to live in a development of houses alongside a block of flats arranged around a garden. The residents hold a get-together every couple of years, chairs, tables, food and flowing wine all in the sunshine on the lawn. Everybody brings a bottle and something for the buffet; there are quiches, cold cuts, salads and more. Naturally with my sweet tooth I avoided the savoury bakes and dug out my Peanut Butter Cheesecake Recipe.
To make serving as simple as possible I have opted to go for the idea of individual cheesecakes; assembling them in clear plastic drinking cups with matching plastic spoons – so no need to wait around to collect all my teaspoons!
To make my Peanut Butter Cheesecake Recipe you will need
- 50g butter
- 200g pack peanut cookies
I like these peanut cookies from Asda, they have just the right blend of sweetness and savoury qualities. Normally I would insist that you put them in a bag and roughly crush them, but as I’m after a finer texture I’d suggest you blitz the whole packet in the blender until they are a fine uniform crumb. Melt the butter and then wiz this together.
Drop 1 tablespoon into the bottom of 12 plastic cups, or if you are making one big cheesecake then press half of the crumb mixture into the base of a lined 20cm springform tin.
With my cups I used an empty cup to gently press the crumb level – don’t press too hard you don’t want to compact it. You should have about half of the crumb mixture left over – we will be using that later.
I then took some tempered chocolate and with a piping bag dribbled a little halfway up the inside of the cup, this gives a bit more visual interest to the finished cheesecake – if you are making a big cheesecake then omit this step.
- 50g butter
- 2 tbsp golden syrup
- 2 tbsp soft light brown sugar
- ½ tsp sea salt
To make the salted caramel put the butter, golden syrup, soft brown sugar and salt into a small pan and slowly warm until the sugar has dissolved. Set aside to cool to room temperature. Top Tip: using salt flakes or large crystals means you’ll be waiting a long time to get the salt dissolved – use fine milled salt.
- 5 gelatine leaves
- 500g ricotta
- 175g smooth peanut butter
- 175g golden syrup
- 150ml whole milk
Start the filling by dropping the gelatine in water to soak, once it goes flobbery lift it out of the water, give it a good squeeze and then drop it into a saucepan with the milk. Heat very gently until the gelatine dissolves completely – TOP TIP – do not let it boil as this messes with the setting properties. Take the pan off the heat, I like to strain the gelatine mixture as coming across a bit of undesolved gelatine is the pudding equivalent of a war crime.
Leaving the milk mixture to cool a little take the ricotta, peanut butter and syrup and whisk until smooth. Then whisk in the strained milk mixture and pile into a piping bag, then pipe out equally over the 12 portions and put into the fridge to set.
In a food processor blitz a handful of salted peanuts until chopped – don’t go too fine or the oils will come out of the nuts. Put half of this aside as a final topping.
Once the cheesecakes are set pile some of the chocolate crumb up the side of the cup.
Whisk up 175ml whipping cream and stir in three quarters of the salted caramel.
Pipe the cream on top of the cheesecakes, drizzle a little of the remaining salted caramel. Finally sprinkle with the chopped peanuts.