Lighter banana cheesecake
- October 2015
- Serves 8
- Hands-on time 25 min, plus at least 12 hours chilling
One of the nation’s favourite puddings has had a healthy makeover. This banana cheesecake recipe has all the flavour but a third of the fat.
- 13.1g (15.5g saturated)
- 26.3g (15.5g sugars)
Make the cheesecake up to 24 hours in advance, then keep in a sealed box in the fridge or covered in cling film in a cake tin. Don’t keep longer, as the banana topping can become sour.
A good cheesecake should have a satisfying crunchy base with a topping that strikes a balance between creamy, sweet, tangy and rich. By adding ground almonds to light rich tea biscuits and mixing with a little coconut oil and water, you get crunch with a nutty flavour.
Using bananas in the topping means it doesn’t need lots of added sugar and the sweetness is offset by the tanginess of two different soft cheeses.
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