Time for a tasty dessert. I openly admit to not being a fabulous baker. I have friends that can create all manner of delicious masterpieces, mine tend to be not at all like the picture in the book. However, I never stop trying and through time they have gotten better, my savoury baking is definitely much better than my sweet stuff, so I always love a good dessert that requires no baking.
This cheesecake is delicious and takes very little time or effort to produce and you can alter the choice of fruit if you are not a banana fan!
200g/8oz Digestive biscuits – I actually use 6oz digestives and 2oz Ginger Snaps, because I like the hint of ginger that they give.
85g/3oz Unsalted Butter
400g/14oz Full fat cream cheese, at room temperature
340g/12oz Mascarpone, at room temperature
200g/7oz Icing sugar, sifted
1tsp Vanilla extract
3-4 Large bananas
125g butter, 175g brown sugar, 150ml double cream. Put the ingredients in a pan over a low heat, stir until everything is blended and melted. Remove from the heat, stir well and leave to cool.
Method For Cheesecake
Put the biscuits in a freezer bag, squeeze out the air and then crush them up with a rolling pin until they are fine crumbs.
Melt the butter in a saucepan and stir in the biscuit crumbs until they are well blended and moist. Press the buttery biscuit crumbs into an 8 inch loose base or springform cake tin. Chill in the fridge.
Slice or mash 1-2 bananas and spread over the cooled crumbs. I like mine sliced, but it takes a little longer to cover the crumbs with the slices. Return to the fridge
Put the cream cheese and marscapone into a bowl and blend together with an electric hand mixer, blend until they are light and fluffy.
Add the sifted icing sugar a little at a time, keep using the mixer. Add the vanilla and mix again until the mixture if fluffy.
Spread the mixture evenly over the bananas and biscuit base. Return to the fridge until you are ready to serve. I recommend at least 3 hours, to ensure it is firm enough.
When you are ready to serve slice the remaining bananas and place them around the top of the cheesecake. You can of course use any other fruit you like, just amend the recipe as necessary.
Drizzle over some Butterscotch sauce and you’re done
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