Peanut Butter Cheesecake

1. Oil and line a 20cm round loose-bottomed cake tin with cling film, keeping it as smooth as you can. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir into the butter until thoroughly coated. Press firmly into the base of the tin and chill.
2. Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta is a little grainy, so blitz with a stick blender for a smoother result if you prefer.
3. Lift the soaked gelatine from the water and squeeze it dry, then put it in a pan with the milk and heat very gently until dissolved. Beat this into the peanut mixture, spoon onto the biscuit base and chill until set.
4. To freeze, leave it in the tin, and once solid cover the surface with cling film, then wrap the whole tin in cling film and foil. To defrost, thaw in the fridge overnight.
5. When serving, carefully ease it from the tin. Whisk the cream with the sugar until it holds its shape, spread over the cheesecake, and scatter the peanut brittle on top.

Tips from the ZestyPlate Kitchen

• Press the biscuit base down firmly and chill it well so it holds together when sliced.
• Squeeze the soaked gelatine really dry before dissolving it, and the filling sets cleanly.
• If you prefer a smoother, less grainy filling, blitz the ricotta with a stick blender first.
• Hold off on the cream and brittle until just before serving so the topping stays fresh and crisp.