Nadiya Hussain’s Banana Ice Cream Cheesecake with Blueberry Compote
From her BBC2 series, Nadiya Bakes, Nadiya Hussain's no-bake vegan cheesecake is made with an oat and nut base, banana cheesecake filling and a blueberry topping.
From the book
Nadiya Bakes
A collection of all new baking recipes accompanied by gorgeous photography
Packed with cakes, pies, and puddings to warm the heart and lift the spirits
Including mouthwatering savoury bakes as well as irresistible sweets
Introduction
Cheesecake in any form is a winner for me and this is a simple no-bake ice cream version, which also happens to be vegan. Its sweet, oaty, hazelnutty base is filled with a banana ice cream ‘cheesecake’ layer, then topped with a warm blueberry compote.
Ingredients
| For the base: | |
| 160g | porridge oats |
| 160g | roasted whole hazelnuts |
| 60ml | coconut oil, plus extra for greasing the tin |
| 185g | golden syrup |
| a pinch of salt | |
| For the filling: | |
| 7 | bananas, chopped and frozen, about 580g |
| 2 tbsp | golden syrup |
| ½ tsp | ground cinnamon |
| 1 tbsp | cocoa powder |
| For the compote: | |
| 250g | fresh or frozen blueberries |
| ½ | lemon, zest and juice |
| 100g | caster sugar |
Essential kit
You will need: a 7.5cm deep, 20cm round loose-bottom tin and a food processor.
Method
Prep time: 30 minutes, plus chilling and freezing. Cook time: 15 minutes.
Start by lining and lightly greasing the base and sides of a 20cm round loose-bottom tin, 7.5cm deep.
Make the base of the cheesecake by toasting the oats and the hazelnuts in a large frying pan on a medium heat for about 5 minutes until they just start to turn a golden brown, making sure to stir all the time to keep the oats moving. Pop them straight into a food processor and blitz to a fine crumb.
Now add the coconut oil and the golden syrup and blitz again till it all clumps together.
Throw the mixture into the prepped tin and, using the back of a spoon, press into the base and 2.5cm of the sides. Leave the base to chill while you make the filling.
Make the topping by taking out the frozen chopped bananas and adding to a food processor with the golden syrup, cinnamon and cocoa. As tempted as you might be to begin whizzing, walk away for 5 minutes and allow the bananas to defrost just very slightly so that they process more easily, then blitz till you have what looks like a soft-scoop ice cream.
Quickly spoon the mixture on top of the prepped base and pop into the freezer till you are ready to eat.
When you are ready to eat, make the compote by adding the blueberries, lemon zest and juice and sugar to a pan and stirring over a medium heat till the blueberries have just softened. This should only take a few minutes. You can make the compote well in advance and, if you do, keep it chilled in the fridge until serving.
Take the cheesecake out of the freezer, slide it out of the cake tin and put it onto your serving dish. Add the warm compote on top and leave for just a few minutes before slicing and enjoying.
