Banana and honey cheesecake
- 250g Nice biscuits
- 1 tsp sea salt
- 100g butter, melted
- 6 ripe, peeled bananas
- 1 tbsp lemon juice
- 500g cream cheese
- 180g honey, plus extra for finishing
- 3 large eggs
Bananas and honey have a natural affinity, making a luscious, full-flavoured cheesecake.
Method
Preheat oven to 160C. Line the bottom of a 20-centimetre springform tin with baking paper. Process biscuits, salt and butter to a fine crumb and press into the tin, coming two-thirds of the way up the sides. Blend three bananas and lemon juice in the food processor until smooth. Add cheese, honey and eggs and, when smooth, pour into tin. Bake for one hour or until just set in the middle. Turn off oven and allow cake to cool in oven to prevent cracking. Remove to a cooling rack. When cool, spread cake with a little honey. Slice remaining bananas, arrange on top of cake and drizzle with honey to glaze.
Serves 8-10
