Cheesecake recipe for 8 - 10 people, takes only 20 mins; recipe has banana, butter, digestive biscuit, double cream, icing sugar, soft cheese, vanilla extract and peanut butter.
Frozen banana & peanut butter cheesecake
Course: Cheesecake
Servings
8 - 10
servings
Prep time
30 mins
Ingredients
- Butter: 50g butter, melted
- Soft Cheese: 400g tub soft cheese
- Vanilla Extract: 1/2 tsp vanilla extract
- Banana: 3 small bananas
- Double Cream: 142ml tub double cream
- Peanut Butter: 237g pot crunchy peanut butter
- Icing Sugar: 140g icing sugar
- Digestive Biscuit: 10 digestive biscuits, crushed to crumbs
Directions
- Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.
- Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
- Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.
