Name: Banana cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: 150 gram digestive biscuits; 70 gram unsalted butter, melted; 2 teaspoon ground cinnamon; 500 gram light cream cheese, at room temperature; 3/4 cup (165g) caster sugar; 3 eggs; 1 cup (240g) light sour cream; 2 teaspoon lemon juice; 3 very ripe bananas, mashed, plus 2 extra bananas, sliced; 3/4 cup (185ml) thickened cream, whipped; 30 gram dark chocolate, curled or grated, to serve

Banana cheesecake

Serves 10

Prep

30M

Cook

Total

1H 30M

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Ingredients

150 gram digestive biscuits

70 gram unsalted butter, melted

2 teaspoon ground cinnamon

500 gram light cream cheese, at room temperature

3/4 cup (165g) caster sugar

3 eggs

1 cup (240g) light sour cream

2 teaspoon lemon juice

3 very ripe bananas, mashed, plus 2 extra bananas, sliced

3/4 cup (185ml) thickened cream, whipped

30 gram dark chocolate, curled or grated, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Using a food processor, process biscuits to fine crumbs. Transfer to a large bowl; stir in butter and half cinnamon.

3.Transfer crumb mixture to a 22cm springform pan. Using fingers or base of a glass, press crumb mixture over base; chill 15 minutes, or until firm.

4.Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition.

5.Add sour cream, lemon juice, mashed banana and remaining cinnamon; beat until just smooth. Pour over prepared base.

6.Bake cheesecake 1 hour, or until just set. Cool completely in pan; chill overnight in fridge.

7.Cut cheesecake into wedges. Top with cream, banana slices and curled chocolate. Serve.

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Ingredients

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