Choc-banana cheesecake

 

 

 It's not often that indulgence comes guilt-free, but that's exactly what this creamy low-fat banana cheesecake offers.

 

Ingredients

• Melted butter, to grease
• 15 Paradise Vive Lites Triple Choc Cookies
• 650g low-fat fresh ricotta
• 150g (1 cup) icing sugar
• 1 teaspoon vanilla essence
• 1/2 cup mashed ripe banana

Method

1. Step 1
   Release the base from a 20cm (base measurement) springform pan and invert. Brush the base with melted butter to grease. Line with non-stick baking paper. Secure the base back into the pan, allowing the paper to overhang. Brush the side of the pan with melted butter. Line with non-stick baking paper.
2. Step 2
   Use a serrated knife to cut 12 biscuits into 4 pieces each. Arrange the biscuit pieces, base-side down, in a single layer, to cover the base of the prepared pan. Reserve any leftover biscuit pieces and crumbs.
3. Step 3
   Use an electric beater to beat the ricotta, icing sugar and vanilla essence in a large bowl until smooth. Add the banana and beat until well combined.
4. Step 4
   Spoon banana mixture over the biscuit base. Smooth the surface. Cover. Place in the fridge overnight to set and chill.
5. Step 5
   Transfer the cake to a serving plate. Coarsely crumble the remaining biscuits and biscuit pieces. Sprinkle over the top of the cheesecake to serve. (taste.com.au)