Banana colada cheesecake
- June 2018
- Serves 16
- Hands-on time 40 min, oven time 20-25 min, plus at least 6 hours setting
You’ve tried a pina colada, but have you ever tasted the sweet delight that is a banana colada – in cheesecake form? A coconutty, oaty base is topped with a creamy banana filling and rum caramel in this dreamy dessert.
- 31.5g (22.8g saturated)
- 51.3g (41g sugars)
- 100g rolled oats
- 100g desiccated coconut
- 120g plain flour
- 120g caster sugar
- 120g butter
- 2 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 3 ripe bananas
- 3 x 280g packs full-fat cream cheese (we used Philadelphia)
- 160ml coconut cream
- 100g caster sugar
- 3 gelatine leaves (we used Costa)
- 100ml rum
For the topping
- 397g tin Carnation caramel
- 100ml rum
- 50g coconut flakes, toasted in a dry pan
You’ll also need…
- 20cm x 30cm non-stick loose-bottomed tin, lightly greased
- Heat the oven to 180°C/160°C fan/gas 4. Combine the oats, desiccated coconut, flour and sugar in a large mixing bowl. Melt the butter with the golden syrup in a medium saucepan over a low heat, stirring once or twice to combine.
- Pour the butter/syrup mix into the oats/flour, add the bicarb and stir well. Spoon into the tin and smooth to the edges to level. Bake for 20-25 minutes until the base is golden brown and feels firm to the touch. Leave on a wire rack to cool.
- For the filling, whizz the bananas, cream cheese, coconut cream and sugar in a food processor until smooth. Scrape into a mixing bowl. (Or mash the bananas well, then stir in the other ingredients.)
- Soak the gelatine in a bowl of cold water for 5 minutes. In a small pan, heat the rum gently for 1-2 minutes until starting to steam, then remove from the heat. Squeeze out the water from each gelatine leaf, then whisk into the rum to dissolve.
- Stir the rum/gelatine into the cream cheese mixture, then spoon on top of the cooled biscuit base and chill, lightly covered with cling film, for 6 hours or until set firm (overnight would be ideal).
- To make the topping, put the tinned caramel and rum into a small pan over
a medium heat and bring to the boil. Turn down the heat and simmer for 20 minutes until thickened, then leave to cool.
- To serve, cut the cheesecake into portions, drizzle over the caramel rum sauce and scatter over the coconut flakes.
Make up to 2 days ahead, but cover and chill the cheesecake and sauce separately. Warm the sauce until it’s spoonable before serving.
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