| Ingredient | Method |
| Base : 200g crushed digestive biscuit, 85g butter Filling: 300g cream cheese, 30g caster sugar, 3B eggs, 30g butter, 40g condensed milk, 60g sour cream, 1tsp lemon juice, 40g milk 35g corn starch,15g LP flour 2tsp vanilla extract 360g ripped banana, mashed Topping 50g caster sugar 1tbsp butter 20g water 3 ripped banana, sliced pinch of salt | 1. Base: stir all ingredients until combined. Press mixture into base of 7 inches cake tin. 2. Filling: beat together the cream cheese, butter, condensed milk, sugar, and vanilla extract until thick and creamy. Add the egss, one at a time and continue mixing until the mixture is well blended. 3. Fold in lemon juice, sour cream, flour and corn starch and mix until well combined. 4. Pour ripped banana and mix until combined. 5. Pour the batter into tin. Bake for 50- 60 minutes or until surface almost set at 160C. Cool completely and chill overnight. 6. Topping: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted. Very slowly, drizzle in water . Since the water is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Remove from heat and stir in 1 teaspoon of salt and sliced bananas. Allow to cool down before using. 7. Spread topping on top the cheesecake. Decorate as desired. |
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