Amber Black's Choc Banana Lime Cheesecake
Over a year ago
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Ingredients
- 8-10 dark chocolate digestive biscuits
- 75g unsalted butter, melted
- ¼tsp ground cinnamon
- 2tbsp dark brown sugar
- 225g softened cream cheese
- 25g golden caster sugar
- 1tsp finely grated lime zest
- 250ml chilled double cream
- 1tbsp dark rum
- 3-4 bananas
- extra banana
- extra dark brown sugar
- extra lime zest
Accompaniment
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Description
Sweet, tangy, zesty, crunchy... What more could you want?
Method
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1
1. Have ready a 23cm loose-bottom cake tin. Preheat the oven to 180C/160C fan/350F/gas 4.
2. Crush the chocolate biscuits and combine with the remaining ingredients for the base. Press evenly into the bottom of the cake tin. Bake for 10 minutes, remove from the oven and allow to cool completely.
3. In a bowl, using an electric hand whisk, beat the cream cheese with the caster sugar and lime zest for 1-2 minutes or until light and fluffy. In another bowl, whisk the cream with the rum until you have soft peaks, then carefully fold this into the cream cheese mixture in three goes.
4. Slice the bananas thinly and arrange on top of the base. Spread the topping over and chill for 1 hour. When ready to serve, remove the collar of the tin and decorate the top with extra banana slices, brown sugar and lime zest.
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