By daily 
Banana Cream Cheesecake
ππ»π΄πΏπ²π±πΆπ²π»ππ For the Crust:
– 200g digestive biscuits (or graham crackers), crushed
– 100g unsalted butter, melted
For the Cheesecake Filling:
– 250g cream cheese, softened
– 100g caster sugar
– 2 large eggs
– 2 ripe bananas, mashed
– 1 tsp vanilla extract
– 120ml sour cream
– 1 tbsp plain flour
For the Banana Cream Topping:
– 250ml heavy cream
– 2 tbsp icing sugar
– 1 tsp vanilla extract
– 1 ripe banana, thinly sliced (for topping)
– Optional: extra whipped cream and banana slices for decoration
π π²ππ΅πΌπ±
1. Prepare the Crust:
– Preheat your oven to 160Β°C (320Β°F) and grease a 23cm (9-inch) springform tin.
– Mix the crushed biscuits with melted butter and press firmly into the bottom of the tin.
– Bake the crust for 10 minutes, then let it cool.
2. Make the Cheesecake Filling:
– In a large bowl, beat the cream cheese until smooth.
– Add the caster sugar and mix until combined.
– Beat in the eggs one at a time, then stir in the mashed bananas, vanilla extract, sour cream, and flour until smooth.
– Pour the filling over the cooled crust.
3. Bake the Cheesecake:
– Bake in the preheated oven for 50β60 minutes, or until the centre is set but still slightly wobbly.
– Turn off the oven and let the cheesecake cool inside with the door slightly ajar.
– Once cool, refrigerate the cheesecake for at least 4 hours or overnight.
4. Make the Banana Cream Topping:
– In a large bowl, whip the heavy cream, icing sugar, and vanilla extract until soft peaks form.
– Gently fold in the banana slices.
5. Assemble the Cheesecake:
– Once the cheesecake is chilled, spread the banana cream topping evenly over the top.
– Garnish with extra whipped cream and banana slices if desired.
– Slice and enjoy