It's clear that with a high climate the oven is better off but that doesn't mean we're going to run out of cake. Mr. Crazy Thermometer is not going to leave us without dessert. We'll just look for alternatives that don't involve raising the temperature in the kitchen.
The good thing about this cake, besides the fact that it doesn't need an oven and it has very few steps, some of which can be done in advance, is that in the end it costs very little effort. Prepare the cream on one side, then the base, then the filling... as easy as 1,2,3. Cool the cheesecake in the freezer to speed up the setting time.
Prep Time: 30 mins
Cook Time: None
3 small bananas
10 digestive biscuits, crushed
140ml double cream
140g icing sugar
400g soft cream cheese
1⁄2 tsp vanilla extract
240g crunchy peanut butter
1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove to defrost. You will be left with really soft bananas. Peel them and then mash them well, then set aside.
2. In a bowl, mix the butter and crushed biscuits together and then press into springform cake tin.
3. In a bowl, whip the cream until it just holds its shape. In a separate bowl beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
4. Fold the cheese mixture into the peanut butter then add the mashed banana and then gently fold in the cream. Spread the mix over the biscuit base and smooth the top and freeze for a few hours or overnight.
5. To serve, leave the cheesecake in the fridge for 20 minutes to soften slightly, then run a knife around the side to remove from the tin. Slice the remaining banana and use to decorate the cheesecake, or scatter the top with dried bananas.