Peanut Butter and Banana Cheesecake

For Mother's Day.
It hasn't gone spectacularly well and i've yet to see what it tastes like and whether it sets.

Regardless of that, here's the recipe. I made it up from bits and bobs from various other recipes.

Ingredients

• 8-10 digestive biscuits (I used 6 and that was nowhere near enough)
• 3 tbsp butter
• 400g philadelphia cheese (full fat)
• 200g greek yoghurt
• 2 tbsp peanut butter
• 2 bananas, mashed
• 1 tsp vanilla extract
• Rind and juice of 1/2 a lemon
• About 5 tbsp low cal sugar substitute e.g. candarel
• 1 tbsp muscavado sugar

Method

1. Prepare your cheesecake tin by lining loose bottomed tin with foil. I also greased mine just for peace of mind, I worry a lot about things sticking.
2. Melt the butter over a low-medium heat, making sure it does not burn.
3. Crush biscuits in a food bag with a rolling pin. Make sure they are totally crushed otherwise it will be lumpy, like mine. Combine butter with crushed biscuits and press evenly into the prepared tin. Leave to set in fridge for 30 minutes.

   

   Cream cheese mixture with PB being added

4. To prepare the filling, beat the cream cheese and yoghurt in an electric food mixer until smooth and creamy. Add the juice and rind of the 1/2 lemon, along with the peanut butter. Mix again. Add the mashed banana and vanilla extract. Mix again.
5. Add sweetener and muscavado sugar and, you guessed it, mix. Make sure all ingredients are combined to a smooth creamy texture.
6. Pour over the base and leave to set in fridge, preferably overnight. But if you're like me you'll just leave it till it looks set and then eat it, probably ruining it in the process.

Final cheesecake ready to set