Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories449.7 kcal (22%)
Total Fat30.6 g (44%)
Carbs40.6 g (16%)
Sugars23.5 g (26%)
Protein4 g (8%)
Sodium269.5 mg (13%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Biscuit crust:
Filling:
Topping:
Instructions
For the biscuit:
Step 1
Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep).
Step 2
It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.
For the filling:
Step 3
Prep your caramel - if using a ready made caramel like me, I just loosen it a bit by stiring it in a bowl first.
Step 4
Pour onto the biscuit and smooth over! Slice your banana into 1cm pieces, and push them into the caramel. You want one layer of banana pieces!
Step 5
In a new bowl, add your cream cheese, icing sugar and vanilla - whisk/stir until smooth.
Step 6
Add in your liquid double cream, and whip until thick - alternatively, whip your cream separately to soft peaks, and then fold through.
Step 7
Carefully spread the cheesecake mix over the banana and caramel. I find it easier to do smaller dollops, and then spread!
Step 8
Set your cheesecake in the fridge for a minimum of 3-4 hours!
For the topping:
Step 9
Whip your second lot of double cream, with the icing sugar to soft peaks.
Step 10
Pipe or spread over the top of the cheesecake!
Step 11
Sprinkle over some grated chocolate.
Notes
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