Nadiya’s banana ice cream cheesecake

This zesty frozen cheesecake also happens to be vegan. Nadiya Hussain has become more aware of her dairy intake, saying: “We need to do our bit.”

This new awareness “affects how I cook and how I bake”, she says – and means there are some delicious vegan recipes in her new cookbook, like this banana ice cream cheesecake with blueberry compote. “It’s like a frozen cheesecake,” Nadiya says.

Ingredients For the base

(Serves 8–12) 160g porridge oats

160g roasted whole hazelnuts 60ml coconut oil, plus extra for greasing the tin

185g golden syrup

A pinch of salt

For the filling 7 bananas, chopped and frozen, about 580g

2tbsp golden syrup ½tsp ground cinnamon 1tbsp cocoa powder

For the compote 250g fresh or frozen blueberries ½ lemon, zest and juice 100g caster sugar

Method 1. Start by lining and lightly greasing the base and sides of a 20cm round loosebottom tin, 7.5cm deep. 2. Make the base of the cheesecake by toasting the oats and the hazelnuts in a large frying pan on a medium heat for about five minutes until they just start to turn a golden brown, making sure to stir all the time to keep the oats moving. Pop them straight into a food processor and blitz to a fine crumb. Now add the coconut oil and the golden syrup, and pinch of salt, and blitz again ’til it all clumps together.

3. Throw the mixture into the prepped tin and, using the back of a spoon, press into the base and 2.5c Leave the base you make the fi l

4. Make the topp out the frozen bananas and a to a food proce with the golden syrup, cinnamo cocoa. As temp you might be to whizzing, walk for five minutes the bananas to very slightly so t they process m easily, then blit ’til you have wh looks like a soft scoop ice crea Quickly spoon t mixture on top the prepped ba pop into the fre

5. When you are ready to eat, make the compote by adding the blueberries, lemon zest and juice and sugar to a pan and stirring over a medium heat ’til the blueberries have just softened. This should only take a few minutes. You can make the compote well in advance and, if you do, keep it chilled in the fridge.

6. Take the cheesecake out of the freezer, slide it out of the cake tin and put it onto your serving dish. Add the warm compote on top and leave

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