Base:
? cup butter
2 cups ginger cookie crumbs
Topping:
6 tbsp cold water
3 tbsp powdered gelatine
3 cups curd (smooth cottage) cheese
4 eggs
1 tsp vanilla extract
2/3 cup sugar
A pinch of salt
2/3 cup heavy cream
4 tbsp smooth peanut butter
Chopped light salted or plain peanuts (optional)
Preparation:
1. To make the base, melt the butter, uncovered on defrost for 3-3 1/2 minutes. Stir in the cookie crumbs. Spread over the base of a 20 cm/8 in diameter springform pan and chill for 20-30 minutes until firm.
2. To make the topping, put the water and gelatine into a basin and stir well to mix. Stand for 5 minutes to soften. Melt, uncovered, on defrost for 3-1/2 minutes. Put in a food processor with the cheese, egg yolks, vanilla extract and sugar and run the machine until smooth. Scrape out into a large bowl.
3.Whisk the egg whites and salt to stiff peaks. Whip the cream until softly thickened. Fold the egg whites and cream alternatively into the cheese mixture. Finally, swirl in the peanut butter. Spread evenly into the prepared pan, cover securely and chill for at least 12 hours.
4. To serve, run a knife dipped in hot water round the side to loosen. Unclip the pan and remove the sides. Decorate with chopped peanuts. Cut into portions with a knife dipped in hot water.
5.Enjoy!
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