Banana and Caramel Cheesecake

Para versão Portuguesa clique aqui: "Cheesecake de Banana e Caramelo"

In Canada and the USA, cheesecake is by tradition oven-baked and then covered with fresh fruit or jelly. Then there is the non-baked cheesecake that needs only to be refrigerated. This recipe takes some time to make because of the time needed to rest in the refrigerator, but don’t give up yet and try it, it’s worth the while. If it’s too much for one day, or if you don’t have much time, you can make the base and caramel one day and the cheesecake on the other.   

For the base:

180g digestive biscuits

75g melted butter

Caramel:

1 can/395g sweetened condensed milk

125g butter

125g/ ¾ cup brown sugar

Cheesecake:

400g cream cheese

4 bananas (3 mashed + 1 sliced for decorating)

200ml heavy cream

3 tbsp sugar

Freshly squeezed lemon juice

Prepare the base:

Crush the biscuits until they resemble sand. You can use a food processor or you can place the biscuits in a plastic bag and bash them with the rolling pin. Place the crushed biscuits in a bowl, add the melted butter and mix well.  Grease a springform pan and line with parchment paper. Place the biscuit mixture into the pan and spread evenly. Refrigerate for 30 minutes.

Prepare the caramel:

Melt the butter in a pan and add the sugar. Mix until sugar is dissolved. When mixture begins to bubble add the condensed milk. As soon as it starts to boil lower heat and keep stirring for about 5 minutes until a thick caramel is achieved. Turn off the heat and allow to cool for 10 minutes (not more or the caramel will harden and be difficult to spread). Pour the cooled caramel over the chilled base and spread evenly. Refrigerate for 1 ½ hours.

Prepare the cheesecake:

In a large bowl beat together the cream cheese and 1 tbsp of lemon juice until creamy. Add the mashed banana and mix again until a smooth mixture is obtained. In a separate bowl beat the heavy cream with sugar until stiff and add to the cheese and banana mixture. Pour the mixture over the cheesecake base, spread evenly and place in the fridge for 3-4 hours to set. Remove the cheesecake from the pan and transfer to a serving plate. Slice a banana into the remaining lemon juice and decorate the top of the cheesecake.