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Roasted banana and ginger cheesecake
- Prep time:
- 15 mins, plus 10 chilling
- Cook time:
- 1 hr
- Serves:
- 4
Don’t know what to do when your bananas go brown? Silvana Franco shows how to reduce food waste and make something delicious at the same time
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Ingredients
Method
1. Preheat the oven to 200C/gas 6.2. Place the banana slices on a large baking sheet. Sprinkle over the ground ginger and 2-3 tablespoons of the sugar. Roast in the oven for 10 minutes, until golden and very soft.
3. Meanwhile, melt the butter slightly in a saucepan, then stir in the biscuit crumbs, stirring until evenly mixed.
4. Tip the crumb mixture into a 23cm non-stick, spring-form cake tin, pressing the crumbs down firmly with the back of a spoon. Place in the fridge to chill for 10 minutes.
5. Place the mascarpone in a large bowl with the rest of the sugar, cornflour, eggs and lemon zest and beat until smooth and creamy.
6. Spoon the roasted bananas on to the biscuit base, top with the mascarpone mix and place the tin on a baking sheet and bake in the oven for 45 minutes until golden. (The cake will still feel a little wobbly, but will set as it cools.)
7. Turn off the oven, open the door and leave the cheesecake to rest inside the cooling oven until completely cool.
8. Remove the cheesecake from the tin and slice into wedges to serve.
Comments & Ratings
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Latest Comment
I am going to try this today, but switch the mascapone for cottage cheese, and ginger biscuits for digestives with a spoonful of ground ginger added...
Orchids - I would try it with low fat soft cheese - should still work OK
As you know mascapone cheese is a fatty cheese, can the recipe be done with a low fat spread cheese, It is a great recipe but not good for people with a high cholesterol count.