Instruction

• Oil 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
• 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 has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer
• Take the soaked gelatine from the water and squeeze dry
• Put it into a pan with the milk and heat very gently until the gelatine dissolves
• Beat into the peanut mixture, then tip onto the biscuit base
• Chill until set
• To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil
• To defrost, thaw in the fridge overnight
• To serve, carefully remove from the tin
• Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle