Eric Lanlard adds bourbon whiskey and an Oreo biscuit base to his baked cheesecake for an all-American flavour
For the base
For the bananas
For the filling
Preheat the oven to 150°C/fan 130°C/gas mark 2. Butter and line a 20cm spring-form tin.
Place the cookies and butter in a food processor and pulse to a fine crumb. Turn into the tin, press down using a spoon and then place in fridge to set while you prepare the filling.
For the bananas, slice the banana into chunky pieces, then add the maple syrup, sugar and bourbon. Rub the mixture together with your hand to help the bananas absorb the flavour, then leave to one side while you make the filling.
For the filling, blend the mascarpone, crème fraîche, sour cream, peanut butter, eggs, egg yolk, sugar and vanilla together in a food processor to a smooth-ish consistency.
Pour into the prepared tin and scatter the banana pieces on top of the cheesecake - don't worry if some of them sink. Then, bake for 50-60 minutes until the cheesecake is set around the edges, but still a little wobble in the middle.
Leave to cool for around 30 minutes, then transfer to the fridge for at least 2 hours before serving dusted with a little icing sugar.
If you don't want to use bourbon whiskey you can add dark rum instead, or leave the alcohol out.
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