Philadelphia cheesecake with Banana and Maple
Instructions
1
Step
Line the bottom and sides of a 18 cm spring form pan with parchment paper.
2
Step
Mix together the biscuit crumbs and the butter well and then tip them in to the bottom of the lined tin and use the back of a wooden spoon or an angled palette knife to really push the biscuits base down hard and compact. Then put this in to the fridge to firm up for 15 minutes or so.
3
Step
Whip up the double cream until it is just beginning to hold and then set this aside. Mix the cream cheese together with the maple syrup and the vanilla until it is nice and loose. Then tip the whipped cream in to the cream cheese mixture and gently fold together.
4
Step
Then remove the tin from the fridge and scoop the mixture into it, smoothing it off nicely with an angled palette knife or the back of a spoon. Tap the tin on the work surface a little to make sure that the mixture really sinks down in to the tin, leaving no gaps. Place the tin in to the fridge for 2 hours or overnight to set. Once set, remove from the fridge.
5
Step
To make the brittle, put 100 g of sugar into a heavy based saucepan and heat until it’s melting. As soon as it starts to caramelise (when it turns golden-brown in colour), throw in the pecans and stir. Pour this onto a greased baking sheet and allow to cool before breaking into pieces.
6
Step
To decorate, arrange the slices of banana and pecan brittle on top and serve with a drizzle of maple syrup.
Ingredients
for
10
- Base:
- 150 g of digestive biscuits, blitzed to a very fine breadcrumb texture
- 60 g of butter, melted
- Filling:
- 220 ml of double cream
- 280 g packet of Philadelphia Original
- 4 tbsp of maple syrup
- seeds of 1 vanilla pod or 2 tsp of vanilla extract
- To serve:
- 1.5 large banana, peeled and finely sliced
- 100 g sugar
- a handful of pecans
- a drizzle of maple syrup