Ingredients

The following ingredients have 10 Servings
  • 350g soft cheese
  • 150ml double cream
  • 75g icing sugar
  • 1 tsp vanilla extract
  • 1 lemon, zested
  • 5 tbsp salted caramel
  • 2 small bananas, to decorate
  • 40g butter, softened, plus extra for the tin
  • 50g soft light brown sugar
  • 60g plain flour
  • 50g wholemeal flour
  • 1 tsp baking powder
  • 1 egg
  • 2 very ripe bananas, roughly mashed

Instruction

  • Heat the oven to 180C/fan 160C/gas 4. To make the base, beat the butter, sugar, flours, baking powder, egg and bananas together with a pinch of salt. Spoon into a base-lined and buttered deep 20cm springform tin.
  • Bake for 30-35 minutes or until a skewer comes out clean. Release from the tin and cool completely. Wash and dry the tin as you’ll need it to assemble the cheesecake.
  • Put the cheese in a bowl and briefly beat to loosen it. Gradually beat in the cream and sugar – the mix will thicken as you go. Stir in the vanilla and lemon zest.
  • Put the cooled banana bread back into the base of the tin. Spread over 2 tbsp of caramel then dollop on the topping and smooth it flat. Put in the fridge overnight to chill and set.
  • Release the cheesecake from the tin and transfer to a serving plate. Decorate with banana slices and drizzle with more caramel before serving.