Bananas Foster cheesecake
- November 2016
- Serves 10
- Hands-on time 40 min, plus overnight chilling
For a dinner party dessert that’s easy to make but guaranteed to turn heads, serve this no-bake Oreo, banana and caramel cheesecake.
- 46.9g (29.3g saturated)
- 48.2g (39.2g sugars)
For the oreo crust base
- 250g Oreo cookies
- 2 tbsp cocoa powder
- 75g unsalted butter, melted
For the filling
- 2½ gelatine leaves (we used Costa Fine Leaf)
- 560g full-fat cream cheese (Philadelphia cream cheese sets better than others)
- 150g mascarpone
- 150g soured cream
- 1 vanilla pod, split with a knife and seeds scraped
- 150g icing sugar
- 1 tbsp dark rum (optional)
For the topping
- 70g unsalted butter
- 100g light brown soft sugar
- ½ tsp ground cinnamon
- 1 tbsp dark rum (optional)
- 2 slightly underripe bananas, sliced lengthways into 5mm slices
You’ll also need…
- 20cm loose-bottomed cake tin (not springform), base lined with non-stick baking paper and lightly greased with sunflower oil
- Put the Oreos and cocoa powder into a food processor and whizz until the mixture resembles dark breadcrumbs. Pour in the melted butter and whizz briefly to combine, then press the crumbs into the prepared tin to form a flat base. Chill in the fridge for 30 minutes.
- Soak the gelatine leaves in a small bowl of cold water. Put the rest of the filling ingredients in a large mixing bowl and beat with an electric mixer for 4-5 minutes until the mixture has stiffened and started to lose its shine. Put 5 tbsp of the mixture into a small saucepan and heat gently until warm, then squeeze out the gelatine leaves and add to the saucepan, stirring until melted. Pour the gelatine mixture into the bowl containing the filling ingredients and whisk for 2 minutes. Pour the filling onto the Oreo crust inside the tin, then shake gently to level out. Leave the cheesecake to set in the fridge overnight.
- To make the topping, heat 50g of the butter, the sugar and cinnamon in a frying pan over a medium-high heat. When the butter has melted, mix well and turn up the heat slightly. Cook for about 3 minutes until the mixture starts to turn dark brown, then take the pan off the heat and stir in the rum (if using) – be careful, it might spit.
- Melt the remaining 20g butter in a small frying pan over a medium heat. Turn up the heat to high and fry the bananas for a few minutes on each side until golden.
- Remove the cheesecake from the tin (you may need to warm the outside of the tin with your hands for a few minutes first), then top with the bananas and pour over the caramel sauce. Serve immediately.
Make the cheesecake up to 24 hours ahead.
Make the topping just before serving.
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