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Vickys Amazing Banana Cheesecake

300 grams crushed cookies ie digestives, graham cracker, other gluten-free cookie recipes are available on my profile
5 tbsp sunflower spread
60 grams granulated sugar
700 grams Vickys Cashew Cream Cheese from my link below, use whole recipe amount
160 grams brown sugar
3 each medium sized ripe bananas
1 pinch of salt
30 ml rice milk or as much as required
2 tsp cinnamon
2 tsp vanilla extract
1 brown sugar, cinnamon, sliced banana and cashew cream to garnish


Preheat the oven to gas 4 / 180C / 350F Melt the dairy-free spread in a pan then combine with the biscuit and sugar. If you think you need more spread, add it Line a 9 inch round tin with foil leaving the edges overlapping the sides so you can easily remove the cheesecake when ready, or use a springform tin. Make sure the tin is quite deep Press the biscuit base into the tin firmly and set aside. Combine all the other ingredients in a blender except for the garnish ingredients at the bottom of the list, and add the milk slowly and as required. You don't want the filling to be too loose Pour on top of the biscuit base. You should have some spare as we spread it on as a topping once the cheesecake has cooled. Sprinkle with more brown sugar and cinnamon Bake for 50 minutes, then turn oven off, move cheesecake to the bottom shelf and let rest for 20 minutes. This stops it cracking on the top. Cool for half an hour, then refrigerate for 3 - 4 hours. Lift from tin and remove foil. Spread the leftover filling on top as a frosting, top with sliced banana, a dusting of cinnamon powder and a spoonful of whipped coconut or cashew cream. If you add a spoonful of sweetened cocoa to the frosting you can have a banana chocolate cheesecake!

Source: cookpad.com