Banana Cheesecake

A community recipe by munichgirl

Not tested or verified by Nigella.com

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Introduction

If you like cheesecakes and bananas, you must try this cake;) Very nice served with a butterscotch sauce. Bake it a day or so in advance for maximum flavour.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 8

Metric U.S.

For the Crust

120 grams digestive biscuits (or Graham's, speculoos - Belgian caramelised biscuits)
40 grams butter (melted)

For the Filling

6 medium bananas
1 lemon (juice of)
3 eggs
240 grams fromage frais (sieved, or quark or use all cream cheese)
300 grams cream cheese
100 grams caster sugar
1 teaspoon cinnamon

For the Crust

4¼ ounces graham crackers (or Graham's, speculoos - Belgian caramelised biscuits)
1⅖ ounces butter (melted)

For the Filling

6 medium bananas
1 lemon (juice of)
3 eggs
8½ ounces fromage frais (sieved, or quark or use all cream cheese)
10⅗ ounces cream cheese
3½ ounces superfine sugar
1 teaspoon cinnamon

Method

Banana Cheesecake is a community recipe submitted by munichgirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven on 180°C.

Make the crust by crushing the biscuits and mixing them with the butter.

Put it in a 20cm springform lined with baking parchment. and bake for about 10 minutes. Lower the oven temperature on 140Â°C.

Now, proceed with the filling. Mush half of the bananas with two tablespoons of lemon juice, then beat in the other ingredients until well combined.

Pour the filling onto the biscuit base and bake for an hour. Turn off the oven and leave the cake in for another hour.

Take it out and let it cool completely until you refrigerate it.

When you're about to serve it, slice the remaining bananas (but perhaps two will be enough) into slices and pour the remaining lemon juice onto them, making sure they're covered in it or they'll brown, then "artistically" cover the cheesecake with the slices. Enjoy!