Crush/crumble peanut cookies and stir into butter. Firmly press this mixture into a greased springform pan to form crust.
Soak gelatine sheets in water. Squeeze dry, and add to a saucepan with milk and gently heat until gelatine dissolves.
In a separate bowl, mix ricotta, and peanut butter. Use a hand mixer to get a smooth texture.
Add gelatine to the mixture and blend thoroughly.
Pour mixture into cake pan on top of crust, and spread evenly.
Chill the cake for 2.5 - 3 hours. Unclasp sides of pan to remove cake.
Top with peanut; slice and serve.
Ingredients
Directions
Crush/crumble peanut cookies and stir into butter. Firmly press this mixture into a greased springform pan to form crust.
Soak gelatine sheets in water. Squeeze dry, and add to a saucepan with milk and gently heat until gelatine dissolves.
In a separate bowl, mix ricotta, and peanut butter. Use a hand mixer to get a smooth texture.
Add gelatine to the mixture and blend thoroughly.
Pour mixture into cake pan on top of crust, and spread evenly.
Chill the cake for 2.5 - 3 hours. Unclasp sides of pan to remove cake.
Top with peanut; slice and serve.