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Vickys Amazing Banana Cheesecake Recipe

Vickys Amazing Banana Cheesecake Recipe
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Cooking Time : 4 minutes
Serving : 12
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Prepare the ingredients before making Vickys Amazing Banana Cheesecake in your home. Then, follow these steps below to serve Vickys Amazing Banana Cheesecake for your family or friends.

Ingredients: Vickys Amazing Banana Cheesecake

  • Base
  • 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
  • Filling
  • 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
  • Topping
  • the leftover unbaked filling
  • 1 brown sugar, cinnamon, sliced banana and cashew cream to garnish

How to Make Vickys Amazing Banana Cheesecake

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Vickys Amazing Banana Cheesecake in your home by yourself.

    Step 1
  • Preheat the oven to gas 4 / 180C / 350°F
  • Step 2
  • Melt the dairy-free spread in a pan then combine with the biscuit and sugar. If you think you need more spread, add it
  • Step 3
  • 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
  • Step 4
  • Press the biscuit base into the tin firmly and set aside.
  • Step 5
  • 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
  • Step 6
  • 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
  • Step 7
  • 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.
  • Step 8
  • Cool for half an hour, then refrigerate for 3 - 4 hours.
  • Step 9
  • 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.
  • Step 10
  • If you add a spoonful of sweetened cocoa to the frosting you can have a banana chocolate cheesecake!
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