This is in Nigella’s new book Kitchen. She describes it as a way to use up leftover over-ripe bananas and I decided to use up the dregs of the biscuit tin too and some vegan cream cheese that had just been sitting the the fridge looking sad. Whilst the cheesecake is dairy free, it does contain eggs and is therefore not vegan, obviously… and the sauce contains cream and butter. This recipe was also an opportunity to try out my new silicon cake tin i.e. one that won’t ooze wet cheesecake mix out the bottom or need lining with clingfilm/baking parchment. Quite how I remove it from the tin is another matter!!
For 10-12 portions you need:
For the base:
250g mixed biscuits (I used a mixture of royal danish butter and ginger)
75g unsalted butter, softened
For the cheesecake:
4 overripe medium bananas
60ml lemon juice
700g vegan cream cheese
150g light soft brown sugar
For the toffee sauce:
100g unsalted butter
125ml golden syrup
75g light soft brown sugar
You also need a 23cm springform tin or I used a 21cm silicon tin.
Start with the base. Blitz the biscuits with the butter in a food processor till it’s come together. Press into the tin and chill in the fridge.
Mash the bananas with the lemon juice. Nigella says to use a fork but frankly life is too short so use a potato masher instead and be done in a quarter of the time…
In the cleaned food processor, lob in the cream cheese and blitz. Add the eggs one at a time. Add the sugar and then the bananas and lemon juice. Mix well till smooth.
Pour the batter on to the base and bake in a moderate (160 degree) oven for about 1hr 15 mins. Remove and leave to cool then chill over night.
For the toffee sauce melt everything together then boil for 2-3 mins till light golden brown and bubbly. Leave to cool.
Serve the cheesecake drizzled with the sauce with more sauce on the side for greedy buggers like me. Yum yum yum.