Banana’s lie. On the outside they are a firm fruit that you expect to chew, but when you put it in your mouth it disintegrates into a slimy unpleasant mass. For that reason, I have never been a fan of bananas.

I appear to be in a trend of making things containing food I don’t like. I had loads of black bananas that needed to be used. I adore banana bread (all the flavour of banana, with none of the yucky texture!) so I thought I’d try a banana cheesecake.

It turns out….I didn’t like it. Though Kieran and my friend Rach tell me it was delicious. Apparently, if it’s not in cake or milkshake form, banana just doesn’t do it for me.

Recipe here.

Ingredients

Crust:

• 120g biscuits (grahams, digestives or speculoos -belgian caramelised biscuits)
• 40g melted butter

Filling :

• 6 medium bananas
• juice of a lemon
• 3 eggs
• 240g sieved fromage frais, or quark, or use all cream cheese
• 300g cream cheese
• 100g sugar
• 1 teaspoon cinnamon

Method

1. Preheat the oven on 180°C.
2.  Make the crust by crushing the biscuits and mixing them with the butter.
3. Put it in a 20cm springform lined with baking parchment. and bake for about 10 minutes. Lower the oven temperature on 140°C.
4. Now, proceed with the filling. Mush half of the bananas with two tablespoons of lemon juice, then beat in the other ingredients until well combined.
5. Pour the filling onto the biscuit base and bake for an hour. Turn off the oven and leave the cake in for another hour.
6. Take it out and let it cool completely until you refrigerate it.
7. When you’re about to serve it, slice the remaining bananas (but perhaps two will be enough) into slices and pour the remaining lemon juice onto them, making sure they’re covered in it or they’ll brown, then “artistically” cover the cheesecake with the slices. Enjoy!