Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF
Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF

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Alright, don’t linger, let’s course of action this vickys amazing banana cheesecake, (contains cashews) gf df ef sf menu with 15 elements which are undoubtedly easy to acquire, and we have to process them at the very least through 10 ways. You should commit a while on this, so the resulting food could be perfect.

Composition of Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF:
  1. You need Base
  2. Make ready 300 grams of crushed cookies ie digestives, graham cracker, other gluten-free cookie recipes are available on my profile
  3. Require 5 tbsp sunflower spread
  4. Prepare 60 grams - granulated sugar
  5. Get for Filling
  6. Need 700 grams - Vickys Cashew Cream Cheese - use whole recipe amount
  7. Prepare 160 grams for brown sugar
  8. Make ready 3 each medium sized ripe bananas
  9. Give 1 pinch for salt
  10. Take 30 ml - light coconut milk or as much as required
  11. Need 2 tsp for cinnamon
  12. Provide 2 tsp vanilla extract
  13. Need for Topping
  14. Take for the leftover unbaked filling
  15. Get - Brown sugar, cinnamon, sliced banana and cashew cream to garnish
Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF making process:
  1. Preheat the oven to gas 4 / 180C / 350°F
  2. Melt the dairy-free spread in a pan then combine with the biscuit and sugar. If you think you need more spread, add it - - https://cookpad.com/us/recipes/336555-vickys-digestive-biscuits-gf-df-ef-sf-nf
  3. Line a 9 inch round tin with foil leaving the edges overlapping the sides so you can easily remove the cheesecake when ready, or use a springform tin. Make sure the tin is quite deep
  4. Press the biscuit base into the tin firmly and set aside.
  5. Combine all the other ingredients in a blender except for the garnish ingredients at the bottom of the list, and add the milk slowly and as required. You don't want the filling to be too loose - - https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese
  6. Pour on top of the biscuit base. You should have some spare as we spread it on as a topping once the cheesecake has cooled. Sprinkle with more brown sugar and cinnamon
  7. Bake for 50 minutes, then turn oven off, move cheesecake to the bottom shelf and let rest for 20 minutes. This stops it cracking on the top.
  8. Cool for half an hour, then refrigerate for 3 - 4 hours.
  9. Lift from tin and remove foil. Spread the leftover filling on top as a frosting, top with sliced banana, a dusting of cinnamon powder and a spoonful of whipped coconut or cashew cream.
  10. If you add a spoonful of sweetened cocoa to the frosting you can have a banana chocolate cheesecake!

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