Ingredients
For the base
50g/1¾oz digestive biscuits, crushed
50g/1¾oz pecan nuts, crushed
50g/1¾oz unsalted butter, melted
For the filling
125g/4oz cream cheese
125g/4oz Greek yoghurt
2 tbsp icing sugar
1 banana, peeled and sliced on the diagonal
For the praline
100g/3½oz caster sugar
50g/1¾oz pecan nuts
Method
1. For the base, place all the ingredients into a bowl and mix together.
Place a 7.5cm/3in oiled ring onto a serving plate and, using the back of a spoon, press in the base filling until flat and firm.
2. For the filling, place the cheese, yoghurt and icing sugar into a bowl, whisk to combine.
3. Transfer the mixture into the ring, evening out the top with a knife.
4. Arrange the banana slices on top, and transfer into the fridge to chill for 10 minutes.
5. For the pralin, heat the caster sugar in a frying pan over a medium heat until it caramelises-it will turn darker in colour.
6. Place the pecans onto a heatproof plate. Carefully pour over the caramel transfer into the freezer for 10 minutes, or until it sets.
7. Smash the praline with a rolling pin until it resembles small shards, then place into a food processor and blend briefly.
8. To serve, carefully remove the ring from the cheesecake and sprinkle over some of the praline shards.
