Caramelised Banana Cheesecake


  • Ready-Bake 90mm Butter Shortbread Shell

Cheesecake filling

  • Cream cheese 190gm
  • Sugar 80gm
  • Egg yolk 2
  • Egg white 2
  • Gelatine powder 10 gm
  • Water 30 ml
  • Lemon juice and zest 1
  • Whipped cream150 ml
  • Cinnamon powder 5 gm


  1. Add cream cheese and ½ the sugar together and beat. Add yolks and beat until light.
  2. Soften gelatine with cold water for 5 mins then heat and add to lemon juice and zest.
  3. Add to cream cheese and fold to combine.
  4. Prepare a meringue to soft peaks with the egg white and the other ½ of the sugar.
  5. Fold in the whipped cream and then the meringue.
  6. Pour into a blind baked 90mm Butter Shortbread Shell and set in the fridge.
  7. Slice bananas and lay over the tart, cover with extra sugar and caramelize with a blow torch.