Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, vickys amazing banana cheesecake, (contains cashews) gf df ef sf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook vickys amazing banana cheesecake, (contains cashews) gf df ef sf using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF:

1. Make ready Base
2. Get 300 grams crushed cookies ie digestives, graham cracker, other gluten-free cookie recipes are available on my profile
3. Make ready 5 tbsp sunflower spread
4. Get 60 grams granulated sugar
5. Make ready Filling
6. Get 700 grams Vickys Cashew Cream Cheese - use whole recipe amount
7. Prepare 160 grams brown sugar
8. Take 3 each medium sized ripe bananas
9. Get 1 pinch salt
10. Make ready 30 ml light coconut milk or as much as required
11. Take 2 tsp cinnamon
12. Prepare 2 tsp vanilla extract
13. Prepare Topping
14. Make ready the leftover unbaked filling
15. Take Brown sugar, cinnamon, sliced banana and cashew cream to garnish

Instructions to make Vickys Amazing Banana Cheesecake, (contains cashews) GF DF EF SF:

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 (see recipe)
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 (see recipe)
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!
11. Ready to serve and ENJOY!

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