Carrying on from our previous post where we came up with a use for our “ripe” bananas we made this cheesecake for us and some friends (and it went down unbelievably well!). To help it set quicker you may add gelatine leaves to the caramel as advised on the packet, but take care making sure that the gelatine doesn’t cool too quickly and go lumpy.
Makes a ~20cm cheesecake Preparation time 50 minutes Chilling time ~4-5 hours
For the filling:
- 400g of cream cheese (Philadelphia is excellent for this)
- 400ml of whipping cream
- 120g pf caster sugar
- 1 tin of caramel (Carnation is also excellent for this)
- 1 banana
For the base:
- 250g of crushed gluten-free digestive biscuits (which can of course be substituted with non-gluten-free flour if you want)
- 90g of butter
- Loose tin pie dish or springform cake tin roughly 20cm in diameter
- Rolling pin or food processor for your biscuits
- Frying pan/saucepan
- Crush the biscuits with a rolling pin or in a food processor until they look like breadcrumbs!
- Melt the butter in a separate bowl in the microwave or on the hob in a saucepan and leave to cool slightly
- Mix in with the biscuit, press firmly into the bottom of your tin/dish and leave to chill in the fridge until the filling is complete.
- In a bowl beat the cheese for a few minutes until smooth.
- Slowly add the sugar and mix until dissolved.
- In a separate bowl whip the cream till it reaches stiff peaks and fold the cheese in gradually until the mixture holds its shape.
- In a saucepan, add half to three quarters a tin of caramel and simmer until it is runny and bubbling. Leave to cool.
- Fold the caramel into the mixture, taking care not to over mix. (If your mixing is minimal, you can get a beautiful looking marbling!)
- Spoon the mixture onto the base and smooth.
- Leave to chill for 1-2 hours
- Slice up the banana and place in a frying pan, along with the remaining caramel.
- Caramelise the banana for 2-3 minutes and take off the heat, allowing to cool.
- When you can handle it, place on chilled cheesecake and drizzle on the remaining caramel. (Tip: place the caramel in a sandwich bag and cut the corner off to make a quick piping bag!)
- Return to the fridge and leave for at least a further 4-5 hours (but preferably overnight as if it doesn’t set for long enough it can be quite soft and runny)