4/5
(1 Votes)
Ingredients
- for the base
- Ginger crunch crumbs
- 2 tbsp butter
- For the cheesecake
- 1 large banana
- 1 tbsp lemon juice
- 500 g/17.5 oz cream cheese (not spreadable)
- 250 g/8.75oz sour cream
- 1/4 cup rice syrup or honey
- 1 tsp vanilla
- 1 tsp cinnamon
- pinch of nutmeg
- 1 tbsp gelatin
Preparation
Step 1
For the base
Process the ginger crunch to rough crumbs.
Melt the butter and add to crumbs. Mix well.
Press the crumbs into the base of a mould.
Place in the fridge while you make the cheesecake mixture.
For the cheesecake mixture
Place everything in a food processor and process until a smooth cream.
Melt the gelatin in a little hot water and add to the mixture.
Spoon into the moulds and place in the fridge to set.
When set, run a warm knife around the edge of the cheesecakes and slowly pull off the moulds.
Serve with a little whipped cream and fruit.
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