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As soon as I spied the recipe for Frozen Banana and Peanut Butter cheesecake on BBC Good Food this week, I just KNEW I had to try it.
Bananas and peanut butter are one of those scrumptious, classic combinations which seem to make anything delicious. Better still, they remind me of being a child and eating peanut butter and banana sandwiches (disgusting, I know!)
I love making cheesecakes because they look incredibly impressive on the table, but are one of the easiest things in the world to bake. And who doesn't love a gigantic slab of cheesecake with their Sunday lunch?
I'm going to be serving mine with chocolate sorbet, chocolate ganache or pretty much chocolate anything...
Enjoy!
Enjoy!
Sam x
Ingredients:
Ingredients:
3 small bananas
50g unsalted butter, melted
10 digestive biscuits, beaten to crumbs
142ml tub of double cream
140g icing sugar
400g tub full-fat soft cheese
½ tsp vanilla extract
237g pot crunchy peanut butter
Method:
1) A good few hours before you're ready to make your cheesecake, place two of the bananas in the freezer until the skins go black, then remove and defrost. This helps the bananas to soften beyond belief - now you can peel, mash well and set aside.
2) Combine the butter and biscuits, then press into the base of a 22cm springform cake tin. Next, whip the cream until it just starts to hold its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined.
3) Sorry about the washing up (get your partner to do it!) but take yet another bowl, then beat the peanut butter to loosen it. Fold the cheese and vanilla mixture into the peanut butter, then tip in the mashed banana and stir in the cream.
4) Spread the buttery banana mix over the biscuit base and smooth the top, then freeze for several hours or preferably overnight. Slice the remaining banana and use to decorate the cheesecake.
