Baobab and Banana Cheesecake with Ginger nuts Crust

Recipe by Sarah, Makhado

I love the ginger nuts and banana combination in this cheesecake

10 min 60 min 8 portions Equipment: 21-23 cm tart pan or spring form pan Electric mixer (optional) Refrigerator
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  • 100g butter
  • 1 packet (200g) gingernut biscuits


  • 50g baobab powder
  • 1 tin (385g) condensed milk
  • 30ml lemon juice
  • I tub (230g) smooth cottage cheese
  • 3 medium sized ripe bananas finely mashed
  • 1 tub (250ml) cream (whipped)
  • Garnish – 1 banana sliced



  1. Finely crush the biscuits and melt the butter.  Mix the butter and biscuits  together and  press into the bottom of the tart or spring form pan to form the crust.
  2. Place the pan in the refrigerator while preparing the filling.
  3. Mix baobab powder, condensed milk, lemon juice, cottage cheese and mashed bananas together in a bowl with an electric beater or by hand. 
  4. Beat cream and fold into the baobab mixture.
  5. Pour the filling over the biscuit mixture in the pan and return to the refrigerator for another hour or until ready to serve.


Garnish with slices of banana 


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