Photography by John Paul Urizar
Preparation Time
30 minutes
Ingredients (serves 10)
- Melted butter, to grease
- 15 Paradise Vive Lites Triple Choc Cookies
- 650g low-fat fresh ricotta
- 150g (1 cup) icing sugar
- 1 tsp vanilla essence
- 1/2 cup mashed ripe banana
Method
Release the base from a 20cm (base measurement) springform pan and invert. Brush the base with melted butter to grease. Line with non-stick baking paper. Secure the base back into the pan, allowing the paper to overhang. Brush the side of the pan with melted butter. Line with non-stick baking paper.
Use a serrated knife to cut 12 biscuits into 4 pieces each. Arrange the biscuit pieces, base-side down, in a single layer, to cover the base of the prepared pan. Reserve any leftover biscuit pieces and crumbs.
Use an electric beater to beat the ricotta, icing sugar and vanilla essence in a large bowl until smooth. Add the banana and beat until well combined.
Spoon banana mixture over the biscuit base. Smooth the surface. Cover. Place in the fridge overnight to set and chill.
Transfer the cake to a serving plate. Coarsely crumble the remaining biscuits and biscuit pieces. Sprinkle over the top of the cheesecake to serve.
Notes
You'll need about 2 small ripe bananas for this recipe.
Variation: Banana cheesecake parfaits Crumble the biscuits. Divide half among 10 serving glasses. Top with ricotta mixture. Cover and place in the fridge for 6 hours to chill. Top with the remaining biscuit to serve.
source:
Good Taste - January 2009, Page 20
Recipe by Gemma Luongo
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