Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, vickys amazing banana cheesecake, (contains cashews) gf df ef sf. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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To begin with this recipe, we have to prepare a few components. You can have vickys amazing banana cheesecake, (contains cashews) gf df ef sf using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF:
- Get Base
- Get 300 grams crushed cookies ie digestives, graham cracker, other gluten-free cookie recipes are available on my profile
- Prepare 5 tbsp sunflower spread
- Take 60 grams granulated sugar
- Get Filling
- Prepare 700 grams Vickys Cashew Cream Cheese - use whole recipe amount
- Get 160 grams brown sugar
- Make ready 3 each medium sized ripe bananas
- Prepare 1 pinch salt
- Get 30 ml light coconut milk or as much as required
- Take 2 tsp cinnamon
- Prepare 2 tsp vanilla extract
- Get Topping
- Make ready the leftover unbaked filling
- Prepare Brown sugar, cinnamon, sliced banana and cashew cream to garnish
Easy banana cake recipe with a tender, buttery crumb that is light and moist and frosted with the most amazing cream cheese frosting. The cream cheese frosting tastes amazing and gives the cake extra texture, but the cake is delicious on its own so you don't have to add it. This paleo banana bread is hearty, soft and moist yet made with no grains or dairy and contains no Note: This post contains Amazon affiliate links. This means that if you click on a link and make a Thank you so much for this recipe.
Instructions to make Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF:
- Preheat the oven to gas 4 / 180C / 350°F
- Melt the dairy-free spread in a pan then combine with the biscuit and sugar. If you think you need more spread, add it - - https://cookpad.com/us/recipes/336555-vickys-digestive-biscuits-gf-df-ef-sf-nf
- Line a 9 inch round tin with foil leaving the edges overlapping the sides so you can easily remove the cheesecake when ready, or use a springform tin. Make sure the tin is quite deep
- Press the biscuit base into the tin firmly and set aside.
- Combine all the other ingredients in a blender except for the garnish ingredients at the bottom of the list, and add the milk slowly and as required. You don't want the filling to be too loose - - https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese
- Pour on top of the biscuit base. You should have some spare as we spread it on as a topping once the cheesecake has cooled. Sprinkle with more brown sugar and cinnamon
- Bake for 50 minutes, then turn oven off, move cheesecake to the bottom shelf and let rest for 20 minutes. This stops it cracking on the top.
- Cool for half an hour, then refrigerate for 3 - 4 hours.
- Lift from tin and remove foil. Spread the leftover filling on top as a frosting, top with sliced banana, a dusting of cinnamon powder and a spoonful of whipped coconut or cashew cream.
- If you add a spoonful of sweetened cocoa to the frosting you can have a banana chocolate cheesecake!
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