200g oatcakes (try Nairn’s Organic Oatcakes from faithful-to-nature.co.za), finely crushed
1 tbsp unsweetened cocoa powder
1 tbsp powdered stevia sweetener
100g butter, melted
For the filling
3 small ripe bananas
Juice of 1 lemon
560g cream cheese
300ml double-thick cream
4 large eggs
½ tsp vanilla extract
2 tbsp cornflour
4 tbsp powdered stevia sweetener
For the topping
150-170ml double-thick cream
Few drops of vanilla extract
Cocoa, for dusting
- Heat the oven to 160°C. Tip the oatcakes into a bowl and stir in the cocoa and sweetener. Stir in the butter. Tip the mixture into the base of a 20cm lined, loose-bottomed cake tin and press it down firmly in an even layer. Bake for about 10 min, then remove from the oven
- To make the filling, mash the ripe bananas with the lemon juice. Beat the cream cheese to soften it, then beat in the cream, eggs, vanilla extract, cornflour, sweetener and the mashed banana mixture. Pour this slowly over the base.
- Place the cake tin on a baking tray and bake in the centre of the oven for 50-60 min, or until the filling has just set but it still has a slight wobble.
- Turn off the oven and leave the cheesecake to cool in it. Chill in the fridge for a few hours or overnight.
- Remove the cheesecake from the tin and peel away the lining paper. Place it on a serving plate. Whip the cream for the topping with a little vanilla extract until it forms soft peaks and spoon it on top of the cheesecake. Dust the cocoa around the edge.