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Freeze cake
Cheesecake is a firm favourite on most menus. But are you fed up of the same old versions? Take cheesecake to another dimension with our banana and peanut butter ‘freezecake’!
freeze the bananas in their skins overnight, then defrost and mash.
crush the biscuits into fine crumbs (bash them up in a food bag to avoid a mess!).
melt the butter in a microwave and stir through the biscuit crumbs.
press into a loose-bottomed cake tin and leave to one side.
whip the cream slightly then add in the mashed banana.
beat in the sugar, cream cheese and vanilla together then stir through the peanut butter.
pour the mix over the biscuit base and freeze for several hours.
warm the edges of your tin with your hands to ease the cheesecake out when ready to serve and cut into portions.
serves 8
- 2 small bananas
- knob of butter (50g)
- 10 digestive biscuits, crushed
- double cream, lightly whipped (120ml)
- icing sugar (120g)
- soft cream cheese (300g)
- drop of vanilla extract
- crunchy peanut butter (175g)