Caramelised Banana Cheesecake

Serves: 8


  • 300g Carême dark chocolate shortcrust pastry
  • 1 egg yolk, beaten
  • 8 ripe bananas, peeled and halved lengthways
  • 150g caster sugar
  • 2 x 250g Cream cheese
  • 125ml (½ cup) cream
  • 200g brown sugar
  • 2 eggs


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Step 1 - click here to display



Preheat oven to 180°C (160°C fan-forced), lightly grease a 20cm spring form cake tin.

Place pastry on a lightly floured kitchen work surface; roll pastry to a thickness of approximately 3mm. Cut a round of pastry the same size as the base and then cut two 6cm x 20cm strips for the sides. You will need to re-roll the pastry in order to do this.

Carefully line the cake tin, firstly placing the pastry round in the bottom and brushing a border of egg glaze around the edge of the pastry round. Fold over a 1cm edge along the length of one side on each pastry strip, to use as a seal for connecting with the base. Press the pastry join together to help seal the join. Brush the side joins with egg glaze, again pressing the pastry together, to make sure the pastry case is sealed. Chill in the refrigerator for 30 minutes.

Step 2 - click here to display



To blind bake the pastry case, line the pastry case with baking paper . Fill to top of tart with baking weights, or a dried pulse (eg. chickpeas), to help support the sides and weigh the base down during cooking.

Place cake tin in preheated oven and bake for 20 minutes. Remove tart tin from oven, remove beans and baking paper. Return tart tin to oven and cook for a further 10 minutes. Remove from oven, reducing heat to 160°C (140°C fan-forced).

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Meanwhile to caramelise the bananas, place the sugar in a large non-stick frying pan with 60ml (¼ cup) water over a medium-low heat, until the sugar has dissolved. Increase the heat and cook until sugar caramelises and turns a dark golden colour.

To stop the caramel cooking add 125ml (½ cup) cold water before adding each banana half to the pan and cooking for 2-3 minutes on each side.

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To make the filling place half the bananas and half the caramel in a food processor, reserving the remaining bananas for later. Add the remaining ingredients to the food processor, blending until smooth and well combined.

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Poor filling into the prepared tart case and bake in the preheated oven for 45 minutes or until filling has set. Remove cheesecake from oven, allowing it to cool, before refrigerating for at least 3 hours.

Serve cheesecake topped with remaining caramelised bananas.