The first part to making the cheesecake was to make the biscuit base.
250g Digestive biscuits
30g light Muscovado sugar
First thing is to take the digestive biscuits and smash them into crumbs. When smashing up biscuits, cover them with a tea towel as I am still finding bits of biscuit all over the kitchen days later.
Melt the butter and sugar in a pan and then stir in the biscuit crumbs.
Then, leave the biscuit base to set in the fridge for half an hour.
The next task is to make the actual cake part of the cheesecake.
300g cream cheese
120g golden caster sugar
250ml double cream
4 gelatine leaves
70ml orange juice
3 egg yolks
The first thing to do is mashing up the bananas and placing them in a pan with the orange juice and letting it cook on a low heat.
In a small bowl I put the gelatine leaves in cold water to soak for five minutes - this is just what the packet that I bought instructed, other gelatine packets may differ. Then I stirred the gelatine into the banana mixture, one sheet at a time.
In a mixing bowl, combine the cream cheese, caster sugar and egg yolks.
In a second bowl, whip the cream. Then fold the cream into the first mixture.
Then pour this combined mixture into the pan with the banana mixture in.
Pour the finished mixture on top of the biscuit base.
I then left the cheesecake to set in the fridge overnight as I don't know exactly how long it takes to set.
To finish it off, I cut up a banana into slices and put them on the top - my attempt at making it look pretty.
This cheesecake was so delicious, I could definitely taste the banana in it and the biscuit base was so yummy. Everyone who tried it liked it so I will definitely be making this again.