Caramel Banana Cheesecake
Ingredients
For the crust:
200 g Marie or Digestive biscuits
100 g melted butter
For the filling:
500 g cream cheese (at room temperature)
200 g sugar
3 eggs
200 ml double cream or single cream
2 ripe bananas (mashed)
2 tbsp wheat flour or cornstarch
1 tsp vanilla extract
For the topping:
200 g sugar (for the caramel)
80 ml hot double cream
40 g butter
2–3 thickly sliced bananas
Icing sugar for decoration
Preparation
Crust
Crush the biscuits until powdery.
Mix them with the melted butter.
Place the mixture in a springform pan, pressing down firmly.
Refrigerate while you prepare the filling.
Filling
Beat the cream cheese and sugar until creamy.
Add the eggs one by one, then the heavy cream, vanilla, and flour.
Add the mashed banana and mix gently.
Pour the mixture onto the biscuit base.
Bake at 170°C for 50–60 minutes (until the center is firm but slightly jiggly).
Let cool and then refrigerate for at least 4 hours or overnight.
Caramel
In a pan, melt the sugar over medium heat until a golden caramel forms.
Add the butter and hot cream little by little, mixing until smooth.
Let it cool before using.
Decoration
Cover the cheesecake with the warm caramel.
Place the banana slices on top (you can lightly caramelize them in a pan with a little sugar).
Sprinkle with powdered sugar and decorate with a sprig of mint or parsley (as shown in the photo).
