17 December 2012,01:19 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • The Crust: Mix biscuit crumbs with walnuts and melted butter. Press mixture over base of a lightly greased 9-inch spring form tin and chill.
  • Process the bananas with lemon juice, dulce de leche, eggs, ricotta and sugar, until smooth.
  • Pour mixture into crust and bake for 45-50 minutes or until firm. Turn off oven and leave cheesecake inside to cool.
  • Decorations: Line a baking tray with baking parchment. Dissolve sugar with water in a pan over a gentle heat. Bring to the boil and allow to syrup turn golden amber.
  • Drizzle small caramel shapes onto parchment with a spoon and harden.
  • Transfer cheesecake to serving plate when cooled. Whip cream with coffee essence, spread a thin layer over the top of cheesecake.
  • Spoon the remaining cream around the top edge and chill. Just before serving, decorate with caramel shapes and banana slices tossed in lemon juice.


The Crust

  • 150 grams chocolate chip biscuits
  • 30 grams walnuts, finely chopped
  • 50 grams unsalted butter, melted

Cheesecake Topping

  • 250 ml whipping cream
  • 500 grams ricotta cheese
  • 75 grams light brown sugar
  • 100 grams granulated sugar
  • 3 ripe bananas, peeled and roughly chopped
  • 75 grams dulce de leche(candy cream)
  • 3 large eggs
  • 2 tablespoon water
  • 1 teaspoon coffee essence
  • 1 small banana, sliced
  • Juice of ½ lemon

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