UKTV recipes
Simon Rimmer from Great Food Live
For a fabulous sweet treat, try Simon Rimmer's decadent pecan cheesecakes with hot banana sauce

Lurpak

 

Baked pecan and vanilla cheesecake with bananas

Baked Pecan and Vanilla Cheesecake with Bananas

Method

 
1. Preheat the oven to 180C/gas 4. Lightly butter and line 4 x 6 cm individual cake tins.

2. To make the cheesecake bases, combine the biscuits and the butter and press into the prepared tins.

3. For the filling, combine the ricotta and cream cheese with the sugar and eggs. Beat until smooth.

4. Remove the seeds from the vanilla pod and add to the mixture. Stir well until thoroughly combined.

5. Add the nuts and spoon the mixture into the tins.

6. Bake for about 25 minutes, until set. Cool and turn out.

7. For the sauce; heat the butter, sugar and cinnamon until the sugar has completely dissolved.

8. Stir in the banana liqueur and mix well.

9. Add the bananas and cook gently until they begin to brown.

10. Stir in the rum and cook for 2 minutes.

11. Serve the cheesecakes with the banana sauce spooned over, and accompany with lashings of cream.

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easy
 
Serves: 4
Prep: 45 min
Cook: 35 min
 
 

Ingredients


For the base

125g digestive biscuits, crushed
75g Butter, melted

For the filling

400g Ricotta cheese
200g cream cheese
75g Sugar
3 Eggs
1 vanilla pod
75g Pecans, lightly crushed

For the sauce

50g Butter
150g light brown sugar
pinch ground cinnamon
50ml banana liqueur
4 bananas, sliced
50ml dark rum
double cream, to serve
 

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