This is another take on a cheesecake, but it is set and has a firmer texture than baked cheesecake. This recipe contains gelatine, so vegetarians will have to use a vegetarian alternative and follow the manufacturer's instructions.
6 leaves of gelatine
200 g peeled bananas, mashed, plus extra, sliced, to decorate
70 ml orange juice
300 g cream cheese
110 g caster sugar
3 egg yolks
250 ml double cream
200 g digestive biscuits
150 g unsalted butter. melted
a 23-cm round springform cake tin. greased and base-lined with greaseproof paper
Makes 10-12 slices.
instructions. For the base:
Roughly break up the digestive biscuits and put them in a food processor Process until finely ground. Slowly pour the melted butter into the processor while the motor is running.
Press this mixture into the base of the prepared caka tin, using the ball of your hand or a tablespoon to flatten and compress it. Refrigerate while you make the topping Put the gelatine leaves in a small jug of barely tepid water and soak according to the manufacturer's instructions.
Put the mashed bananas and orange juice in a saucepan and heat over medium heat until the bananas are cooked though Set aside to cool slightly Put the cream cheese, sugar and egg yolks in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a very smooth, thick mixture In a separate bowl, using a handheld electric whisk, whip the cream until thick but not stiff.
Gently fold into the cream cheese mixture by hand. Set aside. Take the soaked gelatine leaves out of the jug and put into the warm banana and orange juice mixture - make sure the banana mixture is just warm and not hot, as high heat can destroy the gelatine.
Stir well until all the gelatine has completely melted and is evenly dispersed. Spoon a little of the cream cheese mixture into the banana mixture and stir to mix, then add a little more.
This will even out the temperatures of the 2 mixtures and prevent the gelatine from setting in lumps Eventually stir all the banana mixture into the cream cheese mixture and mix until well combined and smooth. Spoon the mixture onto the cold cheesecake base and leave to cool completely.
Cover and refrigerate for 2 hours, or overnight il possible. Decorate with slices of banana before serving.
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