banana caramel rum cheesecake (Print)
Creamy cheesecake loaded with caramelized bananas and a smooth rum finish. Great for those wow moments.
# Ingredients:
→ Base
01 -
115 g unsalted butter, melted
02 -
50 g sugar
03 -
180 g whole grain cookie crumbs
→ Filling
04 -
3 large eggs
05 -
200 g sugar
06 -
680 g cream cheese, softened
07 -
2 tsp vanilla extract
08 -
240 g sour cream
→ Caramelized Bananas
09 -
40 g butter
10 -
100 g brown sugar
11 -
3 ripe bananas, cut thick
→ Rum Glaze
12 -
1 tsp cornstarch (optional for thickening)
13 -
30 ml dark rum
14 -
25 g butter
15 -
70 g brown sugar
# Steps:
01 -
Spread those sticky caramel bananas over the chilled cake. Drizzle plenty of rum glaze on top. Slice it up and pour a little extra glaze if you're into that.
02 -
Toss butter and brown sugar in a small pot to melt together. Splash in the rum, let it bubble up gently for a couple minutes. If you want it thicker, stir some cornstarch into a little water first, then mix that in. Take it off the heat.
03 -
Let butter melt over medium heat in a pan. Pour in brown sugar and stir until it dissolves. Drop banana slices in and let them get golden and sticky. Set aside.
04 -
Pop your cake in the fridge for at least 4 hours, but overnight's even better. Let it get completely cold through.
05 -
Pour the creamy filling onto your baked base. Bake for around 55–65 minutes. The sides will look set and the middle will have a bit of a wiggle. Turn off the oven, prop the door open, then leave the cake in there for an hour.
06 -
Lower oven to 163°C. Beat cream cheese until smooth. Blend in sugar, then beat in eggs one at a time. Mix in sour cream and vanilla real quick—don't overwork it.
07 -
Set oven to 175°C. Mix up the cookie crumbs, sugar, and melted butter. Press the lot into a springform pan base really firmly. Bake for 8 minutes, then pull out and let it cool.
# Notes:
01 -
Get all your cream cheese to room temp so it blends smooth with zero lumps.
02 -
Cornstarch in the glaze is up to you—it just makes it thicker if you want that.