Sheer decadence! This takes cheesecake to another level! Sweet, creamy dulce de leche mixed with fresh banana and a pop of bitter dark chocolate is simply moreish! It’s an easy crowd pleaser and very simple to make!
Prep time: 20 mins
Cooking time: 45-50 mins
Setting time 4 hours
For the base:
200g digestive biscuits
60g melted butter
For the filling:
½ x cup of Egmont Dulce De Leche
1 x banana
600g light cream cheese, at room temperature
1 tsp. vanilla extract
2 large eggs at room temperature
For the topping:
2 x bananas
6 cubes of very dark chocolate grated
½ cup pecans
1-2 teaspoons dulce de leche to drizzle
- Begin by pre-heating your oven to 160 degrees.
- Get all your ingredients ready and put the 200g digestive biscuits in a freezer bag to crush.
- To create the base, crush the biscuits with a rolling pin until they make a light crumb.
- From there, line a circular baking pan with baking paper and set aside.
- Melt the butter, add to the digestive base and mix to combine. Transfer to your prepared baking tin and press down with the back of a spoon to get one even layer.
- Set aside.
- Chop 1 banana and place slices all over the base of the cheesecake.
- For the filling begin by mashing a ripe banana until liquid. From there, start to mix the cream cheese with the dulce de leche and vanilla extract.
- Next, add the eggs and mix until it is well combined.
- Pour the filling on the digestive base and then place into the oven for about 45 minutes.
- The centre of the cheesecake can still jiggle a bit when you move the pan but the sides should be starting to form a crust.
- Take out of the oven and let cool down completely. From there, place in the fridge for 4 hours.
- To finish – slice the remaining banana thinly and place on top the cheesecake. Slightly crush the pecans and sprinkle them all over the cake.
- Drizzle the remaining dulce de leche over the whole cheesecake and then sprinkle with dark chocolate.
- Slice and serve immediately.
- This cheesecake can be kept in the fridge for up to 3 days when wrapped in tinfoil.