Banana cheesecake

Grease and line the base of a 23cm round springform tin.

To make the base melt the butter and sugar together in a pan then add the crushed biscuits and stir until evenly coated.

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.

Soak the gelatine leaves in a small bowl with some slightly warm water, refer to the manufacturer’s instructions.

Put the mashed banana and orange juice in a saucepan and heat gently until the bananas a cooked then set aside to cool.

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.

Whip the cream in a separate bowl until thick then carefully fold into the cream cheese mixture.

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.

Spoon this mixture onto the cooled base and leave to cool then cover and place in the fridge overnight to cool completely and set.

Just before serving slice the remaining banana and place all around the edge of the cheesecake.