My apologies for the picture with this recipe, Mum cut the picture in half so it’s the best I could do. I thought it worth putting in to show the texture of the cake – the banana is quite chunky. That together with the wholemeal flour and coffee makes it quite a different banana cake.
After watching Mum entertain family and friends for years and years I guess I’ve picked up a lot of her habits. One of the things she always like to do was to have everything prepared before people arrived and I’ve followed in her footsteps particularly with desserts. That’s one of the reasons that this recipe appeals to me. It can be made the day before and then just taken out of the fridge when you need it – marvellous.
Among Mum’s recipe cutouts I found an article on Cheesecakes. It has four different types of bases, unbaked cheesecake recipes and a basic baked cheesecake with several variations. I’ve divided the article up and this is the unbaked cheesecake using ricotta cheese. I’ve also add a recipe from a Nestles leaflet which uses cream cheese and sweetened condensed milk, which is a bit different. I must admit I prefer a baked cheesecake, but an unbaked or refrigerator one is quicker to make and can taste just as good.