Jun

4

Searching for a delicious cheesecake dessert then why not try this. This recipe provides upto 12 servings. Enjoy!

Ingredients

For the base:
3oz unsalted butter
1 tbsp golden syrup
6oz digestive biscuits, crushed

For the topping:
3 tbsps cold water
1 sachet or 1 level tbsp gelatine
6oz soft cream cheese
2oz caster sugar
3 bananas, peeled and roughly chopped
2 tbsps lemon juice
1/4 pint double cream
1 egg white

For the decoration:2 bananas, sliced
2 tbsps lemon juice
3 tbsps apricot jam
chocolate curls

Method

Use a 14inch x 4¾inch x 1 inch oblong tin

To make the base: Put the butter and syrup into a saucepan and stir over a low heat until melted.

Remove from heat and stir in the crushed biscuits.

Spread mixture evenly in bottom of tin and chill while making the topping.

To make topping: Put the water into a small saucepan and sprinkle the gelatine evenly on top.

Leave to stand for 2-3 minutes until swollen and opaque.

Whisk the cream cheese with the sugar, bananas and lemon juice until smooth.

Whisk the double cream until it will hold a soft peak.

Whisk the egg white until stiff.

Stir the gelatine over a low heat until melted, then whisk it into the banana mixture.

Fold in the cream, then fold in the egg white.

Pour banana mixture on top of biscuit base and refrigerate for 2-3 hours, until firmly set.

To serve:
Run a palette knife around the sides of the banana cheesecake to loosen in the tin, cut into 1 inch wide fingers and remove from tin.

To decorate:
Arrange banana slices on top of each slice of cheesecake.

Heat lemon juice and apricot jam together until boiling, then pass through a sieve.

Brush apricot glaze lightly over banana slices.

Garnish with chocolate curls.

Chill until serving.

NOTE: Not suitable for freezing.


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