Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups graham crackers (approx 5oz/140g (digestives are about the closest UK equivalent))
  • 2 tbsp butter (melted)
  • 2 tbsp smooth peanut butter
  • 8 oz cream cheese (225g, 1 packet)
  • 2 bananas (around 7oz/200g peeled weight)
  • 1 cup plain yogurt (240ml)
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 tbsp smooth peanut butter

Instruction

  • Before you start, cover the outside of your cake tin with foil to at least be 1in/2.5cm up on each side from the bottom. Have another tin ready that will hold the cake tin inside to allow you to make a water bath and boil some water.
  • Preheat oven to 350F/175C.
  • To make the base, crush the graham crackers in a food processor, or by hand by putting them in a freezer bag and crushing with a rolling pin. Either way, you want even crumbs.
  • Melt the butter in a small pan and add the crumbs and the peanut butter. Tip in to the cake tin and press evenly over the bottom.
  • Bake the base for around 10min until crisp but not darkening, then remove to cool slightly. Reduce oven temperature to 325F/160C.
  • Meanwhile, make the topping. Blend the cream cheese in a mixer or with a hand blender then add the banana and blend again until smooth. Try to ensure there are no lumps at this stage.
  • Then add the yogurt and vanilla, blend in again, then add the eggs one at a time. As you are adding the eggs, so this with a lower speed so that and only as long as needed to combine to try to avoid getting bubbles.
  • Carefully pour the filling over the crumb base.
  • Using a spoon, drizzle the peanut butter on top in a spiral then use a skewer to draw out and in to make a spider-web style pattern on the top
  • Carefully lift the cake tin inside larger tin, then make a water bath by pouring boiling water into the outer tin approx 1in/2.5cm deep, being careful not to get any in the cake tin.
  • Carefully put the tins in the oven (it can be easiest to put them on the shelf before you put the water in then slide in) and bake for approx 1hr at 325F until it is set.
  • Then turn off the oven but leave the cheesecake inside to sit with oven door ajar for around an hour.
  • Take it out, allow it to come to room temperature then refrigerate overnight before taking out of the tin and serving.