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Choc-banana cheesecake
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Indulge guilt-free with this creamy low-fat banana cheesecake.
Ingredients:
  • Melted butter, to grease
  • 15 Paradise Vive Lites Triple Choc Cookies
  • 650g low-fat fresh ricotta
  • 150g (1 cup) icing sugar
  • 4.40 gm vanilla essence
  • 130.00 gm mashed ripe banana
Instructions:
  • Prepare a 20cm springform pan by gently removing the base, flipping it over, and brushing it with melted butter. Line the base with non-stick baking paper, then reattach it to the pan with the paper edges overhanging. Brush the sides of the pan with melted butter and line with non-stick baking paper.
  • With a serrated knife, slice each of the 12 biscuits into quarters. Place the biscuit pieces with the base-side down in a single layer to fully cover the bottom of the pan. Save any remaining biscuit pieces and crumbs for later use.
  • In a large bowl, use an electric beater to mix the ricotta, icing sugar, and vanilla essence until smooth. Then add the banana and continue beating until well combined.
  • Pour the banana mixture over the biscuit base, ensuring a smooth surface. Cover and refrigerate overnight for a perfectly set and chilled dessert.
  • Place the cake on a serving plate, then roughly crumble the leftover biscuits and pieces. Sprinkle on top of the cheesecake before serving.

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