Roasted Banana & White Chocolate Cheesecake

We asked our friend Delaney Mes to create some luscious desserts with All Good Bananas for the festive season.  She cam up with this delicious Roasted Banana & White Chocolate Cheesecake. YUM!

How to make it...


1. Leave the skin on the bananas (unpeeled) and cut lengthways down the middle. Place in a roasting dish lined with baking paper, and cook at 180C for about 20 minutes. Set aside to cool. 

2. For the base, blend biscuits in a food processor until they resemble crumbs. Pour into a bowl and add melted butter. Mix together and press into a greased and lined 23cm spring form cake tin. Place in the fridge until your filling is ready. 

3. Beat butter and sugar together until well combined (NB I used my food processor for the whole recipe). 

4. Cut the chocolate into chunks, and place in a heatproof bowl. Melt gently over a pot of simmering water (or in small bursts in the microwave) until it is fully melted and glossy – I always remove my chocolate from the heat when there are still some chunks and continue mixing until smooth, to stop it burning. Set aside.   

5. Add the cream cheese, sour cream and vanilla to the butter and sugar, in the food processor. Blend well.

6. Scrape the roasted banana from its skin and add to the cream cheese mixture. Carefully add the melted chocolate to the mixture, and blend well to combine. 

7. Remove mixture from the food processor into a bowl. Fold in the lightly whipped cream until combined. 

8. Pour mixture into the prepared biscuit base in the tin, and smooth the top. Allow to set for at least 3 hours. 

Garnish with macadamia brittle and fresh flowers
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