Banana Cream Cheesecake

1. Prepare the Crust:

– Preheat your oven to 160°C (320°F) and grease a 23cm (9-inch) springform tin.

– Mix the crushed biscuits with melted butter and press firmly into the bottom of the tin.

– Bake the crust for 10 minutes, then let it cool.

2. Make the Cheesecake Filling:

– In a large bowl, beat the cream cheese until smooth.

– Add the caster sugar and mix until combined.

– Beat in the eggs one at a time, then stir in the mashed bananas, vanilla extract, sour cream, and flour until smooth.

– Pour the filling over the cooled crust.

3. Bake the Cheesecake:

– Bake in the preheated oven for 50–60 minutes, or until the centre is set but still slightly wobbly.

– Turn off the oven and let the cheesecake cool inside with the door slightly ajar.

– Once cool, refrigerate the cheesecake for at least 4 hours or overnight.

4. Make the Banana Cream Topping:

– In a large bowl, whip the heavy cream, icing sugar, and vanilla extract until soft peaks form.

– Gently fold in the banana slices.

5. Assemble the Cheesecake:

– Once the cheesecake is chilled, spread the banana cream topping evenly over the top.

– Garnish with extra whipped cream and banana slices if desired.

– Slice and enjoy