Cheesecake Base - Green Banana Flour

INGREDIENTS

• 
  
   Base:
  
  
  2/3 cup green banana flour


• 1/3 cup desiccated coconut


• 1/4 cup coconut sugar/replacement


• 
  
  120g butter, melted


• 2 tablespoons of cocoa


• 1 teaspoon baking powder


• 
  


• 
  
  
  
  Filling:


• 
  
  3 teaspoons powdered gelatine
  
  
  1 1/2 tablespoons boiling water
  
  
  500g cream cheese, softened
  
  
  1/3 cup caster sugar
  
  
  2 teaspoons vanilla bean paste
  
  
  300ml thickened cream, whipped


• half cup of frozen raspberries


• 
  
  
  
  Raspberries, blueberries or choice of fresh fruit to decorate

1. Combine green banana flour, desiccated coconut, cocoa, sugar, baking powder and butter in a mixing bowl.


2. Press into the bottom of a 20cm spring form tin, bake in 180C oven for 20 mins. Remove and allow to cool.


3. Using an electric mixer combine cream cheese, sugar and vanilla bean paste until sugar has dissolved. In a separate container dissolve gelatine in boiling water and then pour into cream cheese mixture and mix well.


4. Split the cream cheese mixture and combine frozen raspberries and mix until smooth, fold in half the thickened cream. Pour into spring form tin with cooled base.


5. Combine remaining cream cheese mixture with remaining thickened cream and pour on top of raspberry/cream cheese mixture.


6. Allow to set in fridge overnight.


7. Enjoy!