Banana cheesecake - recipe
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Prepare
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Serves
14 -
Skill
Medium
Ingredients
For the base
- 250 g Digestive biscuits crushed
- 150 g Butter (unsalted)
- 30 g Unrefined light muscovado sugar
For the filling
- 4 Gelatine leaves
- 70 ml Orange juice
- 300 g Cream cheese full fat
- 120 g Unrefined golden caster sugar
- 3 Egg yolk(s) (free range) medium
- 1 Banana(s) to decorate
- 250 ml Double cream
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1
Grease and line the base of a 23cm round springform tin.
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2
To make the base melt the butter and sugar together in a pan then add the crushed biscuits and stir until evenly coated.
For this step you'll need:
- 150g Butter (unsalted)
- 30g Unrefined light muscovado sugar
- 250g Digestive biscuits crushed
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3
Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand. Place in the fridge for 20-30 minutes to cool and set.
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4
Soak the gelatine leaves in a small bowl with some slightly warm water, refer to the manufacturer’s instructions.
For this step you'll need:
- 4 Gelatine leaves
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5
Put the mashed banana and orange juice in a saucepan and heat gently until the bananas a cooked then set aside to cool.
For this step you'll need:
- 220g Banana(s) to decorate
- 70ml Orange juice
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6
Slowly beat together the cream cheese, caster sugar and egg yolks until the mixture is very smooth and thick, taking care not to over beat.
For this step you'll need:
- 300g Cream cheese full fat
- 120g Unrefined golden caster sugar
- 3 Egg yolk(s) (free range) medium
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7
Whip the cream in a separate bowl until thick then carefully fold into the cream cheese mixture.
For this step you'll need:
- 250ml Double cream
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8
Next drain the soaked gelatine leaves and add them to the cooked bananas which have cooled and stir until the gelatine is evenly distributed. Add a little of the cream cheese mixture and stir in, then add a little more, repeat until you have mixed in all of the cream cheese mixture and it is smooth. Adding it like this should stop the gelatine setting in lumps.
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9
Spoon this mixture onto the cooled base and leave to cool then cover and place in the fridge overnight to cool completely and set.
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10
Just before serving slice the remaining banana and place all around the edge of the cheesecake.
For this step you'll need:
- 1 Banana(s) to decorate