Banana colada cheesecake

Banana colada cheesecake
  • Serves icon Serves 16
  • Time icon 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.

Nutrition: per serving

Calories
551kcals
Fat
31.5g (22.8g saturated)
Protein
7.4g
Carbohydrates
51.3g (41g sugars)
Fibre
2.6g
Salt
0.8g
Calories
551kcals
Fat
31.5g (22.8g saturated)
Protein
7.4g
Carbohydrates
51.3g (41g sugars)
Fibre
2.6g
Salt
0.8g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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).
  6. 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.
  7. To serve, cut the cheesecake into portions, drizzle over the caramel rum sauce and scatter over the coconut flakes.

delicious. tips

  1. 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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