Recipe: Choc banana lime cheesecake

Choc banana lime cheesecake



  • 8-10 dark chocolate digestive biscuits
  • 75g unsalted butter melted
  • ¼ tsp ground cinnamon
  • 2 tbsp dark brown sugar


  • 225g softened cream cheese

  • 25g golden caster sugar
  • 1 tsp finely grated lime zest
  • 250ml chilled double cream
  • 1 tbsp dark rum
  • 3-4 bananas


  • extra banana
  • extra dark brown sugar
  • extra lime zest


  1. Recipe: Choc banana lime cheesecake 2
    Have ready a 23cm loose-bottom cake tin. Preheat the oven to 180C/160C fan/350F/gas 4.
  2. Crush the chocolate biscuits and combine with the remaining ingredients for the base. Press evenly into the bottom of the cake tin. Bake for 10 minutes, remove from the oven and allow to cool completely.
  3. In a bowl, using an electric hand whisk, beat the cream cheese with the caster sugar and lime zest for 1-2 minutes or until light and fluffy. In another bowl, whisk the cream with the rum until you have soft peaks, then carefully fold this into the cream cheese mixture in three goes.
  4. Slice the bananas thinly and arrange on top of the base. Spread the topping over and chill for 1 hour. When ready to serve, remove the collar of the tin and decorate the top with extra banana slices, brown sugar and lime zest.