Individual Banana Cheesecakes Recipe

 

Serves: 4

Ingredients

For the base

• 100g ginger snap biscuits, crushed
• 50g butter, melted

For the filling

• 300ml reduced fat custard
• 200g light cream cheese
• 1tbps caster sugar
• 1 vanilla pod
• 1 sachet of gelatine dissolved in 3tbsp of hot water
• 5 small bananas, peeled and thinly sliced
• melted chocolate for decoration

Crush the biscuits with a rolling pin or a food processor and add the melted butter. Mix together then press the mixture evenly over base of 4 individual spring form tins (10cm ones). Put into a fridge to chill.

Place the custard, cream cheese and half of the bananas into a food processor, scrape out the seeds of vanilla pod and add to the mixture together with dissolved gelatine. Blend until smooth.

Divide the rest of sliced bananas between the cheesecake bases and pour over the custard mixture.

Let the cheesecakes settle in a fridge for 3-4 hours. To serve drizzle with some melted chocolate.