1/2 stick (4 Tbsp) 50 g butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
100 g chocolate-coated digestive biscuits, finely crushed
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
100 g chocolate-coated digestive biscuits, finely crushed
for the filling
2 ripe bananas, peeled
grated rind and juice of 1/2 lemon
1/2 cup (100 g) 4 oz sugar
225 g full fat soft cheese
2 eggs, separated
2/3 cup (150 ml) 1/4 pt soured cream
15 g powdered gelatine
5 tbsp water
grated rind and juice of 1/2 lemon
1/2 cup (100 g) 4 oz sugar
225 g full fat soft cheese
2 eggs, separated
2/3 cup (150 ml) 1/4 pt soured cream
15 g powdered gelatine
5 tbsp water
for the topping
2/3 cup (150 ml) 1/4 pt double or whipping cream, whipped
2 bananas, peeled and thinly sliced
juice of 1 lemon
2 bananas, peeled and thinly sliced
juice of 1 lemon
method
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs.
2. Press evenly over the bottom of a greased loose-bottomed 18-20cm/7-8 inch round cake tin. Chill while you make the filling.
3. Put the bananas into a large mixing bowl with the lemon rind and juice and 50g/2 oz of the caster sugar. Mash until smooth.
4. Beat in the cheese, egg yolks and soured cream.
5. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
6. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.
9. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
10. Pipe the cream on top of the cheesecake. Dip the banana slices into lemon juice to prevent them discolouring and arrange on the cream.
2. Press evenly over the bottom of a greased loose-bottomed 18-20cm/7-8 inch round cake tin. Chill while you make the filling.
3. Put the bananas into a large mixing bowl with the lemon rind and juice and 50g/2 oz of the caster sugar. Mash until smooth.
4. Beat in the cheese, egg yolks and soured cream.
5. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
6. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.
9. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
10. Pipe the cream on top of the cheesecake. Dip the banana slices into lemon juice to prevent them discolouring and arrange on the cream.
serving amount
serves 8
rate this recipe
4.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
