After a lovely little break, we're raring to go with a new tutorial for you. We love treats as much as the next gal, but there are a couple of things we try to stick to when stuffing our faces; that it's relatively healthy and that if we don't understand what the ingredients are, we don't eat it. I will honestly eat butter until the cows dry up, it's full fat everything all the way at Mrs.Steel's, chocolate? Why not, but Aspartame? I can't even say it, never mind ingest it. With Mrs.Boss's delicate tummy, and a Tourette'sy boy each, we steer clear of the nonsense and try and encourage a slightly more au natural approach to eatin'.
So, with that in mind, here's a super delicious cheesecake recipe from Mrs.B.
As a FODMAPer I find puddings, that aren't filled with extra additives, the hardest to come by (and bread, but that's a whole other story). This Cheese cake recipe is excellent as it can also be very easily tweaked to make it sugar free too. And if that wasn't enough, this is also a great recipe for using up the over ripe bananas in the fruit bowl. Or if you're like me and have a husband who has a serious dislike for them, causing them to get mashed up when the shopping gets packed off the conveyor belt, but can't bear waste so need to find as many ways as possible to use squishy banana's...
Anywho, if you want the sugar free version, simply swap out digestives for thick oatcakes, they work just as well. You can add a little honey or maple syrup to the oatcakes if you prefer your dessert to be a little sweeter.
For 4 people
3 ripe bananas
8 oz/ or just under a cup of cream cheese
3 tbsp coconut milk
1 tbsp maple syrup (honey is fine too)
2 tsp vanilla extract
2/3 cup digestives (or oatcakes)
4 tbsp melted butter
Mash up the biscuits until they are all crumbs. Then mix in the melted butter.
Pack the mix into the base of a medium dish or 4 smaller ramekin's (the size of this really doesn't matter). And set aside.
To make the topping, mash the bananas (use a hand blender if you like your cheesecake smooth) then add in the cream cheese until completely combined.
Add in the rest of the ingredients.
Pour onto the base.
Put in the fridge for about 5 hours or flash freeze for about 1 hour - keep an eye on it.
For a delicious twist, add the grated zest of 1 lime to the topping and 2 tsp of ground ginger to biscuit base.