250g caster sugar: 50g for the base, 100g for the cream cheese filling, 100g for the pineapple
100g butter, melted
250g cream cheese
3 medium eggs, plus 2 yolks
150g sour cream
1 tsp vanilla paste or extract
1/2 small pineapple, cut into 1.5cm cubes
1 ripe banana, sliced into 1cm thick pieces
1/2 cinnamon quill
2 star anise
1/2 vanilla pod, seeds scraped
Preheat the oven to 170°C/150°C fan/gas mark 3. Make sure all the ingredients are at room temperature.
Blitz the biscuits into breadcrumbs in a food processor, or by putting in a ziplock food bag and bashing with a rolling pin.
Transfer to a bowl and add the cocoa powder, 50g of sugar and melted butter. Mix together.
Grease and line a 20cm springform cake tin. Line the paper around the sides to reach 5cm above the tin.
Spread the biscuit base over the bottom and up the sides of the cake tin, pressing firmly. Chill in the fridge until firm.
Meanwhile, beat the cream cheese with 100g of sugar until combined. Add the eggs one at a time and beat in. Fold through the sour cream and vanilla paste or extract, and mix well.
Layer the sliced banana over the base. Pour the filling on top and place in the oven for 45–55 minutes.
Once the cheesecake is set around the edges with a slight wobble in the middle, turn the oven off. Leave the cheesecake in the oven with the door slightly ajar. Allow to cool before removing from the oven, then chill in the fridge. Cooling the cheesecake slowly prevents it from cracking.
While the cheesecake is chilling, put 100g caster sugar into a saucepan with 100ml water. Gently heat to dissolve the sugar then bring to the boil for about 5 minutes along with the cinnamon quill, star anise and vanilla seeds.
Remove from the heat and add the diced pineapple. Stir to coat and allow to cool.
Once the cheesecake is chilled. Remove from the fridge and cut into slices. Serve with the spiced pineapple on top.
Recipe by Jody Spencer
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