You know when you just crave a good cheesecake and Sainsbury’s or Waitrose just doesn’t do it for you?
Today was one of those days.
So I decided to make my own. There are only so many times you can buy a New York Cheesecake from a supermarket and wonder why cheesecakes are so boring! I went down to my local Sainsbury’s and proudly walked past the dessert section (ignoring the New York Cheesecake which happened to be on offer) and bought everything I needed to make a Banana and Lemon Cheesecake and it was so worth it. Simple but so very delicious!
To make this Banana and Lemon Cheesecake, you will need –
- 220ml double cream
- 60g butter
- 260g ginger biscuits
- 200g white chocolate
- 600g cream cheese (usually sold as soft cheese in the UK)
- a few drops of vanilla extract
- 3 bananas
- 1 lemon
Sounds rich? I never said it wasn’t? I can assure you that this is worth that extra 20 minutes in the gym. This should easily serve at least 8 people.
Start by crushing the ginger biscuits in a blender. I love watching the blender do its magic! I suppose you could break the biscuits in a zip bag and crush with a rolling pin too but that’s not as much fun.
Once done, you should have a bowl of beautiful gingery crumbs. Set aside about 3 tablespoons of the crumbs to sprinkle on the cheesecake once ready.
Melt the butter in a small saucepan and add 3 tablespoons of the double cream (about 20 grams) to the butter. To this mixture add the ginger biscuit crumbs. and stir.
I love the smell of hot melted butter and the ginger crumbs only intensify this. Once the ginger biscuit crumbs are moist, tip them into a 20 cm loose-bottomed cake tin.
Spread this mixture into the cake tin gently to make the crumb crust of the cheesecake. Avoid compacting the mixture as you want a loose, crumbly crust. And your crust is ready! Wasn’t that difficult was it?
To make the filling, cut the white chocolate into bite sized pieces and heat in a bowl over a saucepan of simmering water till the chocolate melts.
Once the white chocolate has melted, pour in the remaining double cream and add a few drops of vanilla extract and stir well.
Tip in the 600 grams of cream cheese into the bowl and fold the white chocolate mixture into it. Be gentle and take your time – so worth the end result.
Scoop the filling on top of the crumb crust and smooth the surface level.
Cover the cheesecake with cling film and refrigerate for atleast two and a half hours. And you’re almost done. 🙂
Wondering what you can do with two and a half hours? I made you a list (because I am nice like that) –
- Watch a movie at the cinema or pop in your favourite DVD
- Hit the gym to prepare for this epic cheesecake
- Go read my other blog posts 😉
Once the cheesecake has set, peel and slice 3 bananas and add in the juice of a lemon and toss.
Pile these lemon soaked bananas on top of the chilled cheesecake.
Remember the 3 tablespoons of the crushed ginger biscuits you set aside at the beginning? Sprinkle this over the banana and lemon covered cheesecake and your done!
And there you have it, an easy but delicious banana and lemon cheesecake
Cut a slice out and enjoy!