Banana Coconut Cheese Cake Recipe

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Banana Coconut Cheesecake

Ingredients

CAKE BASE

  • 225 g of chocolate chip cookies
  • 50 g of butter
  • 350 g of medium-fat soft cheese
  • 75 g of caster (superfine) sugar
  • 50 g of fresh coconut, grated
  • 2 tbsp of coconut-flavored liqueur
  • 2 ripe bananas
  • 125 g of dark chocolate
  • 1 tbsp of gelatin
  • 3 tbsp water
  • 150 ml of double cream

    • CAKE DECORATION

  • 1 ripe banana
  • 1 tbsp of lemon juice
  • Some melted chocolate

    • Utensils

  • 8" loose base cake tin

    • Preparation

    1. Place the cookies in a plastic bag and crush with a rolling pin.
    2. Pour the crushed cookies into a mixing bowl.
    3. Melt the butter and stir into the cookie crumbs until well coated.
    4. Firmly press the cookie mixture into the base and up the sides of a 20 cm/8" spring form tin (pan).
    5. Beat the soft cheese and caster (superfine) sugar together until well combined, then beat in the grated coconut and coconut-flavored liqueur.
    6. Mash the 2 ripe bananas and beat them in. Melt the dark chocolate and beat in until well combined.
    7. Sprinkle the gelatin over the water in a heatproof bowl and leave to go spongy.
    8. Place over a pan of hot water and stir until dissolved. Stir into the chocolate mixture.
    9. Whisk the cream until just holding its shape and stir into the chocolate mixture.
    10. Spoon over the biscuit base and chill until set.
    11. To serve, carefully transfer to a serving plate.
    12. Slice the banana into thin pieces, drip in the lemon juice and arrange the banana slices all around the edge of the cheesecake.
    13. Drizzle the cheese cake with melted dark chocolate and leave to set.

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