2 small very ripe bananas, about 150g (5oz) peeled weight
500g (1lb 2oz) full-fat cream cheese
200g (7oz) caster sugar
1½tbsp plain flour
1tsp. vanilla extract
2 medium eggs, separated
To decorate
3Tbsp. caramel sauce
25g (1oz) plain chocolate, shaved into flakes with a vegetable peeler
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease a 20.5cm (8in) round springform tin and line the base with baking parchment. Mix together the butter and crushed biscuits, then press into base of tin. Bake for 15min, then take out of oven and set aside. Turn oven down to 170°C (150°C fan) mark 3.
Step 2
To make the filling, whiz the bananas in a food processor until smooth. Add the rest of the filling ingredients except for the egg whites to the processor and whiz again until smooth. Tip mixture into a large bowl. In a separate clean bowl, whisk egg whites until they hold soft peaks. Fold egg whites into the banana mixture using a large metal spoon.
Step 3
Pour mixture into the tin and shake gently to level. Bake for 50min or until the cheesecake is lightly golden - the filling will be wobbly, but firms up on chilling. Working quickly, remove cheesecake from the oven and run a small knife around the side of the cheesecake to release it (this should help minimise cracking). Leave to cool for 30min (don't worry if a few cracks appear, they will be covered with the topping) and chill for at least 2hr or overnight.
Step 4
Take cheesecake out of tin, peel off baking parchment and transfer to a serving plate. Allow to come up to room temperature (about 1hr). In a small bowl, whisk the caramel briefly to loosen it, then drizzle it over the top of the cheesecake. Scatter over the chocolate flakes and serve in slices.
Make cheesecake to the end of step 3. Wrap cooled cheesecake (still in its tin) well with clingfilm and freeze for up to a month. To serve, allow to defrost completely in fridge, then unwrap and complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
