Ingredients :
For the biscuit base:
150 g crushed digestive biscuits
150 g crushed Lotus biscuits
125 g Melted butter or spread
For the cheesecake filling:
750 g Full fat cream cheese
125g icing sugar
125 g Good quality caramel sauce, store-bought or homemade
1 teaspoon caramel extract or vanilla extract
300 ml fresh cream
2 sliced bananas
For decoration:
200 ml fresh cream
1 tablespoon of icing sugar
1 teaspoon of vanilla extract
85 g Good quality caramel sauce, store-bought or homemade
1 sliced banana
½ lemon juice only
Instructions :
To make the base, use a food processor to crush both cookies into crumbs, or crush them with a rolling pin in a bowl or freezer bag.
Mix the melted butter into the biscuit crumbs and press the mixture into the bottom of a 23cm springform pan using the back of a spoon until compact and flat. Place in the refrigerator for 30 minutes to set
For the cheesecake filling, use a mixer with a whisk or electric whisk to combine the cream cheese, caramel sauce, caramel extract, and icing sugar until smooth and free of lumps.
Add the crème fraîche and whisk until very thick and holds its shape
Smooth half of the cheesecake mixture into the pan on top of the cookie base, then add the banana slices all over, leaving a border around the edge. Put the remaining cheesecake mixture on top then refrigerate overnight, or for at least 4 hours, to set
Remove from the mold and place on your serving dish. Smooth the sides with a butter knife to create a neater finish
To decorate, whip the crème fraîche with the icing sugar and vanilla extract, and pipe it all around the cheesecake
Pour the caramel sauce into the center, you may need to reheat it in the microwave for 10 seconds to make it thinner first
Slice the banana and brush the slices with lemon juice, this will prevent it from browning. Press the slices into the whipped cream
Serve immediately, store leftovers in the refrigerator and consume within 2 days
