Did I mention that I love cheese? What better way to have cheese, than to turn it into a cake 🙂 And to make it guilt free, I used light cream cheese and light sour cream. Unfortunately you can’t whip the light cream for serving, so I had to go the full cream stuff for that.
Ingredients:
150g digestive biscuits (I used McVities)
70g unsalted butter, melted
2 teaspoon ground cinnamon
500g light cream cheese, at room temperature
¾ cup castor sugar
3 eggs
1 cup light sour cream
2 teaspoons lemon juice
3 very ripe bananas, plus extra bananas for decoration
¾ cup thickened cream, whipped
30g dark chocolate, curled or grated
Method:
Preheat oven to 180°C or 160°C if fan-forced.
Process biscuits to a fine crumb and stir in the melted butter and half the cinnamon.
Transfer the crumb mixture to a 22cm spring form pan and press the crumb mixture over the base. Chill for 15 minutes, until firm.
Using an electric mixer, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition.Add the sour cream, lemon juice, mashed banana and remaining cinnamon and beat until just smooth. Pour over crumb base and bake for 1 hour, until just set.
Refrigerate overnight.
To serve, cut into wedges and top with whipped cream, banana slices and chocolate curls. I used Banana Chips instead of fresh banana slices to garnish.
