Banana Coconut Cheesecake

Banana Coconut Cheesecake

225g chocolate chip cookies
4 tablespoons butter
350g cream cheese
75g caster sugar
50g fresh coconut, grated
2 tablespoons coconut flavoured liqueur
2 ripe bananas
125g dark chocolate
2 1/2 teaspoons powdered gelatine
3 tablespoons water
150ml double cream

Crush/process chocolate chip cookies. Melt the butter and pour into cookie crumbs until well coated. Firmly press cookie mixture into the bottom and up the sides of a 20cm cake tin.

Beat the cream cheese and caster sugar together until well combined; then beat in the grated coconut and coconut liqueur. Mash the 2 bananas and beat them in. Melt the chocolate and beat into the mixture until well combined.

Sprinkle gelatine over the water in a heatproof bowl and let it go spongy. Place over a saucepan of hot water and stir until dissolved. Stir into the chocolate mixture. Whip the cream until it’s just holding its shape and stir into the chocolate mixture. Spoon the filling over the biscuit shell and chill for 2 hours, until set.

Decorate with sliced banana and drizzled melted chocolate.

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