How does a gluten free cheesecake sound? Here is a good recipe for baked banana and chocolate cheesecake that I believe you will enjoy.
Base Ingredients:
- 2 tbsp butter, melted
- 100g gluten-free bread crumbs (from my particularly crumbly GF bread atempt. Biscuits can also be used)
- 1 tbsp cocoa (optional)
- 2 tbsp golden syrup
Cheesecake Ingredients:
- 2 bananas
- 250g quark or ricotta cheese
- 100ml double cream
- 4 tbsp icing sugar
- 1 tsp cornflour
- 1 organic egg, beaten
- 1 tsp vanilla extract
- 2 tsp cocoa
- For extra chocolate fix, chocolate hazelnut spread (Nutella) to serve
Cheesecake Directions:
- Preheat the oven gas mark 6.
- Place the bananas on a baking tray and roast for 15mins until the skins are black. Peel & mash with the back of a fork. Set aside to cool. Reduce the oven to gas mark 4.
- To make the base, mix all the ingredients together and press into the bottom of a pre-greased cake tin. Bake in the oven for 10mins, remove & cool
- Place the quark & cream in a mixing bowl. Beat in 3 tbsp of icing sugar and the cornflour.
- Then add the egg & vanilla extract. Mix until smooth.
- In a separate bowl, dollop 2 generous tbsp of the cheesecake batter. Add the cocoa & 1 tbsp icing sugar, blend until well combined.
- With the remaining cheesecake batter, add the mashed banana. Mix until well combined.
- Pour the banana mix on top of the biscuit base, then dollop the chocolate mix on to this. Using a chopstick, swirl these two together to form a marbled pattern.
- Bake for 30-40mins, until just set in the center and firm around the edges. Turn the oven off but leave the cheesecake to cool there for 1 ½-2 hrs, before transferring to the fridge to chill completely.
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