7 tbsp butter
350 peanut cookies
1 ½ cups Planters Peanut Butter (smooth)
10 sheets gelatine
1 ¼ cups (150 ml) milk
1000 g ricotta cheese
1 cup (175g) golden syrup
1
Crush/crumble peanut cookies and stir into butter. Firmly press this mixture into a greased springform pan to form crust.
2
Soak gelatine sheets in water. Squeeze dry, and add to a saucepan with milk and gently heat until gelatine dissolves.
3
In a separate bowl, mix ricotta, and peanut butter. Use a hand mixer to get a smooth texture.
4
Add gelatine to the mixture and blend thoroughly.
5
Pour mixture into cake pan on top of crust, and spread evenly.
6
Chill the cake for 2.5 - 3 hours. Unclasp sides of pan to remove cake.
7
Top with peanut; slice and serve.
Ingredients
7 tbsp butter
350 peanut cookies
1 ½ cups Planters Peanut Butter (smooth)
10 sheets gelatine
1 ¼ cups (150 ml) milk
1000 g ricotta cheese
1 cup (175g) golden syrup