Banana and Gingernut Cheesecake with Lime and Clove Cream

Name: Banana and Gingernut Cheesecake with Lime and Clove Cream
Yield: Serves 8–10
Ingredients: 400 g (14 oz) ricotta; 60 g (2 oz) butter, melted and cooled; 250 g (1 packet) Gingernuts or any hard ginger biscuits, finely crushed; 1 teaspoon ground cloves; 4 large eggs plus one extra white; 110 g (3 ⅔ oz) unsalted butter, melted; 250 g (8 oz) caster sugar; 2-3 large ripe bananas; 400 g (14 oz) cream cheese

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This is my partner Michael McGrath’s best baked cheesecake recipe, and we’ve been serving it at The Providores to much praise. The bananas and Gingernut biscuits give it a really delicious edge.

Ingredients

2-3 large ripe bananas
250 g (1 packet) Gingernuts or any hard ginger biscuits,

Dessert
Vegetarian

Method

Preheat oven to 170°C/340°F/Gas Mark 3–4. Place unpeeled bananas on a baking tray and roast until softened and slightly blackened, about 15 minutes