Banana Peanut Butter Cheesecake

A simple Banana Peanut Butter Cheesecake Recipe.

3 small Bananas
50g Butter, melted
10 Digestive biscuits, crushed to crumbs
142 ml Double Cream
140g Icing sugar
400g Soft cheese
1 tsp Vanilla extract
237g Crunchy peanut butter

Method

Several hours before you want to start, place two bananas in the freezer until the skins go black, then remove and defrost. The fruit will be really soft, peel, mash well and set aside.

Mix butter and biscuits together and press into a 22cm springform cake tin.

Whip the cream until it just holds its shape.

In a separate bowl, beat the icing sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it. Fold the cheese mixture into the peanut butter, then add the mashed banana and gently fold in the cream. Spread the mixture over the biscuit base, smooth the top and freeze for several hours, preferably overnight.

Defrost in the fridge for 20 mins, carefully remove from the springform tin. Decorate with slices of the remaining banana.