This time of year brings out the hermit in me…. dark evenings just don’t motivate me to get out for a walk or do anything exciting. All I’m inclined to do is curl up on the sofa with the candles lit, eating cake! I always get a bit more into my baking during the Winter months too… it’s a hobby that fits in well with my “hibernation mode”! 🙂
Cheesecakes can hardly be classed as baking really but given how sporadic my domestic goddess side comes out these days I’m not going to downplay this – it may be an easy cake to throw together but it’s still pretty delicious and I heard no complaints when I pawned it off on friends last weekend!
As ever with cheesecakes, the most work involved is if you have no food processor and have to crush the digestives with a rolling pin and sandwich bag… I’ve been that soldier waking up the neighbours on a Saturday morning bashing the counter tops! Thankfully now I’ve a food processor so my noise pollution is brief 🙂 This can be made pretty cheaply by buying the Aldi cream cheese instead of real Philly and any old peanut butter will do too… opt for smooth if you prefer it without the crunch.
3 ripe bananas
15 digestive biscuit, crushed to crumbs
140ml double cream
140g icing sugar
400g cream cheese / Philadelphia (if you use the low fat version be sure to fully drain it as it’s much more watery)
½ tsp vanilla extract (this is not essential)
240g crunchy peanut butter
1. Blitz the digestives in a food processor till crushed or bash them in a sandwich bag with a rolling pin. Melt the butter in the microwave / on the hob and mix the butter and biscuits together, then press into a springform cake tin.Put the tin into the fridge to cool the biscuit mix while to make the rest of the cake.
2. In a large mixing bowl, whip the cream until it just holds its shape (again, an electric mixer is way less hard work than hand beating!) Add in the cream cheese and vanilla extract and mix with a fork then sieve in the icing sugar and mix well.
3 In a separate bowl, mash up the bananas then add to the cream cheese mix. Loosen up the peanut butter in the jar then add that to the mixing bowl also.
Using a fork mix everything together until everything is evenly mixed. Spread the mix over the biscuit base and smooth the top
Throw it into the fridge for a few hours or overnight and serve – Enjoy 🙂