Recipe Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF : Delicious and Easy For You To Try

Recipe Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF. You are currently reading Recipe Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother Vicky@Jacks Free-From Cookbook been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. Base
2. 300 grams crushed cookies ie digestives, graham cracker, other gluten-free cookie recipes are available on my profile
3. 5 tbsp sunflower spread
4. 60 grams granulated sugar
5. Filling
6. 700 grams Vickys Cashew Cream Cheese - use whole recipe amount
7. 160 grams brown sugar
8. 3 each medium sized ripe bananas
9. 1 pinch salt
10. 30 ml light coconut milk or as much as required
11. 2 tsp cinnamon
12. 2 tsp vanilla extract
13. Topping
14. the leftover unbaked filling
15. Brown sugar, cinnamon, sliced banana and cashew cream to garnish

Preparation steps:

1. Preheat the oven to gas 4 / 180C / 350°F

2. Melt the dairy-free spread in a pan then combine with the biscuit and sugar. If you think you need more spread, add it

   https://cookpad.com/us/recipes/336555-vickys-digestive-biscuits-gf-df-ef-sf-nf

3. Line a 9 inch round tin with foil leaving the edges overlapping the sides so you can easily remove the cheesecake when ready, or use a springform tin. Make sure the tin is quite deep

4. Press the biscuit base into the tin firmly and set aside.

5. Combine all the other ingredients in a blender except for the garnish ingredients at the bottom of the list, and add the milk slowly and as required. You don't want the filling to be too loose

   https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese

6. Pour on top of the biscuit base. You should have some spare as we spread it on as a topping once the cheesecake has cooled. Sprinkle with more brown sugar and cinnamon

7. Bake for 50 minutes, then turn oven off, move cheesecake to the bottom shelf and let rest for 20 minutes. This stops it cracking on the top.

8. Cool for half an hour, then refrigerate for 3 - 4 hours.

9. Lift from tin and remove foil. Spread the leftover filling on top as a frosting, top with sliced banana, a dusting of cinnamon powder and a spoonful of whipped coconut or cashew cream.

10. If you add a spoonful of sweetened cocoa to the frosting you can have a banana chocolate cheesecake!

    

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