Serves: 4
Ingredients
For the base
- 100 g ginger snap biscuits, crushed
- 50 g butter, melted
For the filling
- 300 ml reduced fat custard
- 200 g light cream cheese
- 1 tbps caster sugar
- 1 vanilla pod
- 1 sachet of gelatine dissolved in 3 tbsp of hot water
- 5 small bananas, peeled and thinly sliced
- melted chocolate for decoration
- Crush the biscuits with a rolling pin or a food processor and add the melted butter. Mix together then press the mixture evenly over base of 4 individual spring form tins (10cm ones). Put into a fridge to chill.
- Place the custard, cream cheese and half of the bananas into a food processor, scrape out the seeds of vanilla pod and add to the mixture together with dissolved gelatine. Blend until smooth.
- Divide the rest of sliced bananas between the cheesecake bases and pour over the custard mixture.
- Let the cheesecakes settle in a fridge for 3-4 hours. To serve drizzle with some melted chocolate.
