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1
Preheat the oven to gas 4 / 180C / 350F
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2
Melt the dairy-free spread in a pan then combine with the biscuit and sugar.
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3
If you think you need more spread, add it
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4
Line a 9 inch round tin with foil leaving the edges overlapping the sides so you can easily remove the cheesecake when ready, or use a springform tin.
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5
Make sure the tin is quite deep
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6
Press the biscuit base into the tin firmly and set aside.
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7
Combine all the other ingredients in a blender except for the garnish ingredients at the bottom of the list, and add the milk slowly and as required.
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8
You don't want the filling to be too loose
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9
Pour on top of the biscuit base.
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10
You should have some spare as we spread it on as a topping once the cheesecake has cooled.
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11
Sprinkle with more brown sugar and cinnamon
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12
Bake for 50 minutes, then turn oven off, move cheesecake to the bottom shelf and let rest for 20 minutes.
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13
This stops it cracking on the top.
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14
Cool for half an hour, then refrigerate for 3 - 4 hours.
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15
Lift from tin and remove foil.
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16
Spread the leftover filling on top as a frosting, top with sliced banana, a dusting of cinnamon powder and a spoonful of whipped coconut or cashew cream.
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17
If you add a spoonful of sweetened cocoa to the frosting you can have a banana chocolate cheesecake!
