Banana choc chip cheesecake

Banana
choc chip
cheesecake
Great Taste Less Waste
SERVES
10
PEOPLE
PREP
35
MINS
PLUS
CHILLING
Banana choc
chip cheesecake
SERVES
PREP
10
35
PEOPLE
MINS
PLUS
CHILLING
Ingredients
•200g digestive or oat biscuits,
crushed
•100g sunflower spread, melted
•300g tub low fat soft cheese
• 2 ripe bananas, peeled and mashed
One serving provides…
376 17.4g 27.5g 13.7g 1.2g
Calories
Sugar
Fat
Saturates
Salt
19%
19%
39%
69%
20%
of your guideline daily amount
• 200g light crème fraiche
•finely grated zest and juice of 1
lemon
• 1 sachet gelatine (from 70g pack)
• 75g milk chocolate chips
• 300ml whipping cream
To decorate:
• 1 banana, sliced
Did you know?...
We are the only
supermarket
to hang our
bananas in
store to ensure
they reach
you in perfect
condition.
6 easy steps...
1.Mix together the crushed biscuits
with the melted spread and press
into the base of a 23cm loose
bottom round cake tin. Chill whilst
preparing the filling.
More recipes...
2.Place the low fat soft cheese in a
food processor with the bananas,
crème fraiche and lemon zest and
blend until smooth.
3.Pour the lemon juice into a small
jug and make up to 100ml with
cold water. Sprinkle the gelatine
over and allow to stand so it goes
spongy. Next, heat over a pan
of gently simmering water until
dissolved and add to the banana
mixture in the food processor
whilst the motor is running.
Transfer to a mixing bowl and fold
in the chocolate chips.
4.Whip the cream until it forms soft
peaks and fold in.
5.Spoon over the biscuit base, level
with the back of a spoon and chill
for 3 hours or overnight.
6.To serve, carefully run a round
bladed knife around the edge of
the tin and transfer to a serving
plate. Immediately before serving
arrange slices of fresh banana
around the top.
For more leftover fruit recipes
visit morrisons.co.uk/gtlw
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