Banana cheesecake
Method
Step 1:
Grease and line the base of a 23cm round springform tin.
Step 2:
To make the base melt the butter and sugar together in a pan then add the crushed biscuits and stir until evenly coated.
Step 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.
Step 4:
Soak the gelatine leaves in a small bowl with some slightly warm water, refer to the manufacturer’s instructions.
Step 5:
Put the mashed banana and orange juice in a saucepan and heat gently until the bananas a cooked then set aside to cool.
Step 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.
Step 7:
Whip the cream in a separate bowl until thick then carefully fold into the cream cheese mixture.
Step 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.
Step 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.
Step 10:
Just before serving slice the remaining banana and place all around the edge of the cheesecake.
