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Banana choc chip cheesecake

A wonderful twist on classic cheesecake.

Ingredients

  • 200g digestive or oat biscuits, crushed
  • 100g sunflower spread, melted
  • 300g tub low fat soft cheese
  • 2 ripe bananas, peeled and mashed
  • 200g light crème fraiche
  • finely grated zest and juice of 1 lemon
  • 1 sachet gelatine (from 70g pack)
  • 75g milk chocolate drops
  • 300ml whipping cream

To decorate:

  • 1 banana, sliced

Method

  1. Mix together the crushed biscuits with the melted spread and press into the base of a 23cm loose bottom round cake tin. Chill whilst preparing the filling .
  2. Place the low fat soft cheese in a food processor with the bananas , crème fraiche and lemon zest and blend until smooth.
  3. Pour the lemon juice into a small jug and make up to 100ml with cold water. Sprinkle the gelatine over and allow to stand so it goes spongy. Next, heat over a pan of gently simmering water until dissolved and add to the banana mixture in the food processor whilst the motor is running. Transfer to a mixing bowl and fold in the chocolate drops.
  4. Whip the cream until it forms soft peaks and fold in.
  5. Spoon over the biscuit base, level with the back of a spoon and chill for 3 hours or overnight.
  6. To serve, carefully run a round bladed knife around the edge of the tin and transfer to a serving plate. Immediately before serving arrange slices of fresh banana around the top.

Goes well with...

Muscat de Rivesaltes 37.5cl

Muscat de Rivesaltes 37.5cl

"Rich, grapy & luscious with very moreish honeyed flavours"

Perfect with..."Ideal with fruit desserts, nuts & raisins"

Grape:
Muscat
Country:
France
Price:
£5 - £7
Region:
VDP
International Wine Challenge 2011 Commended
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10 Serves 10 people
35 Preparation time of 35 mins
376
Calories
19%
17.4g
Sugar
19%
27.5g
Fat
39%
13.7g
Saturate
69%
1.2g
Salt
20%
of your Guideline Daily Amount (GDA)

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