Lighter banana cheesecake
- Published: 18 Nov 15
- Updated: 18 Mar 24
One of the nation’s favourite puddings has had a healthy makeover. This banana cheesecake recipe has all the flavour but a third of the fat.
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Serves 8 -
Hands-on time 25 min, plus at least 12 hours chilling
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Recipe from October 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 282kcals
- Fat
- 13.1g (15.5g saturated)
- Protein
- 14.1g
- Carbohydrates
- 26.3g (15.5g sugars)
- Fibre
- 1.2g
- Salt
- 0.5g
delicious. tips
Make the cheesecake up to 24 hours in advance, then keep in a sealed box in the fridge or covered in cling film in a cake tin. Don’t keep longer, as the banana topping can become sour.
A good cheesecake should have a satisfying crunchy base with a topping that strikes a balance between creamy, sweet, tangy and rich. By adding ground almonds to light rich tea biscuits and mixing with a little coconut oil and water, you get crunch with a nutty flavour.
Using bananas in the topping means it doesn’t need lots of added sugar and the sweetness is offset by the tanginess of two different soft cheeses.
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