EU
You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
  
11 MIN READ TIME

HEALTHY MAKEOVER: Cheesecake

RECIPE: LOTTIE COVELL. PHOTOGRAPH: YUKI SUGIURA. FOOD STYLING: REBECCA SMITH. STYLING: TONY HUTCHINSON

Lighter banana cheesecake

SERVES 8. HANDS-ON TIME 25 MIN, PLUS AT LEAST 12 HOURS CHILLING

HOW WE DID IT A good cheesecake should have a satisfying crunchy base with a topping that strikes a balance between creamy, sweet, tangy and rich. By adding ground almonds to light rich tea biscuits and mixing with a little coconut oil and water, you get crunch with a nutty flavour. Using bananas in the topping means it doesn’t need lots of added sugar and the sweetness is offset by the tanginess of two different soft cheeses.

MAKE AHEAD Make the cheesecake up to 24 hours in advance, then keep in a sealed box in the fridge or covered in cling film in a cake tin. Don’t keep longer, as the banana topping can become sour.

FOR THE BASE

• 100g ground almonds

• 150g light rich tea biscuits

• 2 tbsp coconut oil, melted, plus extra for greasing

FOR THE TOPPING

• 3 ripe bananas

• 2 tbsp agave nectar or maple syrup

• 1 tsp vanilla bean paste

• 375g fat-free quark

• 270g light cream cheese (we used Philadelphia)

• 3 gelatine leaves (we used Costa Fine Leaf, from Waitrose and Ocado)

• Cocoa powder to dust

1. In a food processor, whizz the almonds, biscuits and 2 tbsp melted coconut oil with 60ml water until the mixture resembles fine crumbs. Lightly oil a 20cm loosebottomed cake tin, then press the biscuit mixture evenly into the bottom to form the base. Chill in the fridge while you make the banana topping.

2. Whizz the bananas, agave nectar or maple syrup, vanilla paste, quark and cream cheese in a food processor.

3. Put the gelatine leaves and 50ml cold water in a small saucepan and gently dissolve the gelatine over a very low heat, being careful not to boil the water.

4. Pour the dissolved gelatine and water mixture into the cream cheese filling, mix well, then pour onto the biscuit base. Return to the fridge and chill for at least 12 hours, ideally overnight. Sift over a generous dusting of cocoa powder just before serving.

Traditional version (per 150g)

506kcals

Unlock this article and much more with
You can enjoy:
Enjoy this edition in full
Instant access to 600+ titles
Thousands of back issues
No contract or commitment
Try for €1.09
SUBSCRIBE NOW
30 day trial, then just €11,99 / month. Cancel anytime. New subscribers only.


Learn more
Pocketmags Plus
Pocketmags Plus

This article is from...


View Issues
delicious. Magazine
October 2015
VIEW IN STORE

Other Articles in this Issue


Editor’s Letter
Welcome to October
Autumn leaves, fresher air, vivid reds, oranges and yellows everywhere
A month of great cooking
It’s a highlight when I get to meet delicious. readers
FIVE GOOD THINGS TO DO IN… October
…pumpkin time! Gather them in your porch or garden, carve
YOUR RECIPE INSPIRATION
THE GREAT CHILLI COOK-OFF
Since it was frst cooked back in the early 19th
Autumn: A TIME OF BOUNTY
"October is my favourite month. I love the way the autumn leaves
A feast with the Contini family
Slow-cooked beef shin in ale Creamy mashed potato with nutmeg
HUGH’S CROWD-PLEASER
“This is one of the most gratifying comfort foods. Add
The forgotten fruit
"Golden yellow, shaped like huge lumpy pears and covered in
“IF I’M ILL OR FEELING DOWN, MUM’S CHICKEN IS ALL I WANT”
"My mother brought up my younger brother and me
RECIPES FOR CHANGE
Growing up in India, I was surrounded by people who
THE RECIPES IN-THE-KNOW COOKS HAVE BEEN WAITING FOR
Every once in a while, a chef comes along who
The art of the healthy breakfast
“The energy-giving fruit and hydrating coconut water in this juice
The Share The Love crumble-pudding
"Everyone I know is a sucker for crumble
The delicious. biscuit collection
Biscuits are Britain’s greatest gift to the world
V IS FOR VEGETARIAN
THE VEGGIE ONE
"This recipe is for everyone haunted by the memory of
IT’S NEVER BEEN EASIER TO EAT LESS MEAT
“The success of this salad is all about balance –
LET’S EAT! Great midweek meals
One-pot meals
"Autumn tends to be busy. Shorter days and less time call
Squash
Squash is available in a beautiful range of colours, shapes
Light, fresh and fabulous
1. Finely chop the onion and roughly chop the carrot. Heat the
Make weekday cooking easier with our ingredients hotlist
1. Crush the garlic cloves, roughly chop the parsley and finely
For everyone to enjoy
1. Finely slice the garlic and shallots, then halve, deseed and
READ ALL ABOUT IT
From our inbox...
This month’s star prize is 12 bottles of McGuigan Handmade
TIME FOR CHANGE
You care about the quality and provenance of the food
DID YOU KNOW?
The tradition of carving Halloween lanterns comes from an Irish
IN THIS MONTH…
1743 The inaugural Finnish herring fair took place. The celebration
WHICH UK CITY EATS THE MOST PIZZA?
That’s the percentage of people in Oxford who eat pizza
EAT YOUR BOOKS!
If you have piles of magazines and a cookbook shelf
Toasted cheese sandwiches
Trashy food made good seems to have become the meat
HOW I FELL IN LOVE WITH FOOD
ANNA HANSEN, chef at The Modern Pantry café and restaurant
HAPPY ANNIVERSARY LE CREUSET!
The cookware brand is celebrating 90 years since its first
DATES FOR YOUR DIARY
Anna Del Conte, Nigella, Tom Kerridge and Richard Bertinet are
Mark Sargeant’s kitchen pinboard
I have a fascinating old book called Blue Trout and
NEW! delicious. PRODUCE AWARDS: COMING SOON
Where our food comes from matters. A lot. As a
Wish List...
This page is about us doing the hard work so
MEET OUR WINNER…
Two of the features in the magazine this month, on
Cheers!
• Les Dauphins Côtes du Rhône Réserve 2014, France (£7.75,
Loose ends
Dust pineapple slices in icing sugar, grind over black pepper,
A weekend in Barcelona
Sexy, sunny and with a ringside view of the Med, Barcelona has
GREAT ESCAPES
WHY IT’S GREAT While tourists swarm over the Jurassic coast
MEET THE CHOCOLATE WIZARD
Mike Longman, founder of Chocolarder near Penryn, Cornwall, has the
Restaurants are for eating, not playing
A few years ago my wife and I went for
TESTING 1,2,3…
Testing 1,2,3…
THE COURSE: WSET Level 1 Award in Wines, £150 (one
BE A BETTER COOK
Cook school
Cookbook author, chef, writer – and our preserves and freezing
A CHOCOLATE CAKE WITH UNIVERSAL APPEAL
“This is such a moist, moreish chocolate cake. The cola
Beef wellington
"When it comes to luxurious mains, beef welly is an
BAO BUNS FILLED WITH SLOW-BRAISED BEEF
Erchen co-founded Bao in London’s Soho with her husband and