25-04-2007, 11:10 AM
Sorry for the delay, but here it is...
Taken from the Daily Mail - BBC GoodFood Magazine.
FROZEN BANANA AND PEANUT BUTTER CHEESECAKE
Serves 8-10
3 small bananas
50g/2oz butter, melted
10 digestive biscuits (crushed)
142 ml tub double cream
140 g/5oz icing sugar
400g tub soft cheese
tsp vanilla extract
237g pot crunchy peanut butter
Several hours before you want to cook, placed two bananas in the freezer, until the skins go black, removed and then defrost. The bananas will be really soft. P e e l, 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 icing 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.
Enjoy!!!
Taken from the Daily Mail - BBC GoodFood Magazine.
FROZEN BANANA AND PEANUT BUTTER CHEESECAKE
Serves 8-10
3 small bananas
50g/2oz butter, melted
10 digestive biscuits (crushed)
142 ml tub double cream
140 g/5oz icing sugar
400g tub soft cheese
tsp vanilla extract
237g pot crunchy peanut butter
Several hours before you want to cook, placed two bananas in the freezer, until the skins go black, removed and then defrost. The bananas will be really soft. P e e l, 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 icing 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.
Enjoy!!!
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