Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Banana bread cheesecake
- Preparation and cooking time
- Total time
- + overnight chilling
- Easy
- Serves 10
Ingredients
- 350g soft cheese
- 150ml double cream
- 75g icing sugar
- 1 tsp vanilla extract
- 1 lemon, zested
- 5 tbsp salted caramel
- 2 small bananas, to decorate
BANANA BREAD BASE
- 40g butter, softened, plus extra for the tin
- 50g soft light brown sugar
- 60g plain flour
- 50g wholemeal flour
- 1 tsp baking powder
- 1 egg
- 2 very ripe bananas, roughly mashed
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. To make the base, beat the butter, sugar, flours, baking powder, egg and bananas together with a pinch of salt. Spoon into a base-lined and buttered deep 20cm springform tin.
- STEP 2
Bake for 30-35 minutes or until a skewer comes out clean. Release from the tin and cool completely. Wash and dry the tin as you’ll need it to assemble the cheesecake.
- STEP 3
Put the cheese in a bowl and briefly beat to loosen it. Gradually beat in the cream and sugar – the mix will thicken as you go. Stir in the vanilla and lemon zest.
- STEP 4
Put the cooled banana bread back into the base of the tin. Spread over 2 tbsp of caramel then dollop on the topping and smooth it flat. Put in the fridge overnight to chill and set.
- STEP 5
Release the cheesecake from the tin and transfer to a serving plate. Decorate with banana slices and drizzle with more caramel before serving.
