Baking a cheesecake doesn’t have to be difficult and this recipe is proof. I tried my first ever cheesecake over lockdown, adding dark chocolate ganache and fruit toppings to a Biscoff/digestive base and banana filling. Read on to find out how to make it yourself.
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Ingredients:
*** for the base
- 1/2 packet of Digestives (I used dark chocolate)
- 10 Lotus Biscoff
- 1/2 cup melted butter
*** for the filling:
- 2 packets of cream cheese
- 3/4 cup sugar
- 3/4 cup sour cream
- 3 large eggs
- 2 overripe bananas
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 tsp freshly squeezed lemon juice
*** for the topping:
- Ganache made with 1/2 cup dark choc + 1/2 cup double cream
- Whipped cream, Biscoff, fresh raspberries
Method:
*** for the base
- Mix sugar, butter and biscuits together in a large bowl.
- Crush well then add to add to base of a cake tin (making sure to wrap tin foil around the outside to prevent leakage). Chill in the fridge.
*** for the filling:
- Add cream cheese, sugar, sour cream, cinnamon, vanilla, lemon and eggs to the mashed banana. ⠀⠀
- Once you have a creamy mixture, spoon on top of biscuit base using a ladle to avoid spilling.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Bake for around 60 minutes on 180 degrees (you may need to adjust for your oven) then leave to cool in the fridge overnight.⠀⠀⠀⠀⠀⠀⠀⠀
*** for the topping:
- Make ganache by heating double cream, melting chocolate, then combining both.
- Leave to cool slightly then add on top of cake before adding Biscoff to decorate.
- Chill for a few hours, then add cream and fruit before serving.
ET VOILA.
London Girl Munches 