Sweet treats: Nadiya Hussain’s banana ice cream cheesecake

By Rebecca Shearer

October 25 2020, 5:09pm

Banana ice cream cheesecake.

Looking for a dessert idea that is easy to make but will wow your diners? Well, you’ve come to the right place…

Recipe from Nadiya Bakes by Nadiya Hussain, photography by Chris Terry, is published by Michael Joseph, priced £22.

For more sweet treats, take a look at our previous recipes here.

(Serves 8-12)

For the base:

For the filling:

For the compote:

Line and lightly grease 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 five 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 pinch of salt, and blitz again ’til 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.
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.
Take the cheesecake out of the freezer, slide it out of the cake tin and put it on to your serving dish.
Add the warm compote on top and leave for just a few minutes before slicing and enjoying.