התמונה להמחשה בלבדPeanut Butter Cheesecake
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. In peanut butter cheesecake, Butter, Peanut Cookies and plant-based gelatin Leafs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Oil 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.
- 2Soak the plant-based gelatin in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
Nutrition
- Calories
- 1079
- Protein
- 17.8g
- Carbs
- 37.9g
Recommended Equipment & Products
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To achieve a smooth, creamy texture without lumps, ensure the cream cheese and peanut butter are at room temperature before mixing. This ensures they combine perfectly without over-mixing and adding too much air. For a gluten-free version, use crushed gluten-free biscuits with a little melted butter for a crunchy base everyone can enjoy.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In peanut butter cheesecake, Butter, Peanut Cookies and plant-based gelatin Leafs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
