Baked Dark Chocolate and Banana Cheesecake
1kg Full Fat cream cheese
350g Caster Sugar
6 Table Spoons corn flour
5 Ripe Bananas
200g Caster Sugar
400g Dark Chocolate Callets
500ml Whipping Cream
125g Melted Butter
125g Digestive Biscuits
8 inch cake tin
Grease proof paper
Line the tin with some of the melted butter and then cut the grease proof paper to fit the base and sides of the cake tin.
Cream together the full fat cream cheese, 350g Caster sugar and the corn flour, then add the eggs and set to one side.
Smash up the digestive biscuits to crumbs and then add the 125g of melted butter. Place this mix into the lined cake tin. Place the tin in the fridge for an hour to set.
In a pan melt 200g of caster sugar until it’s a golden caramel colour then add the peeled bananas, leave to soften. Once they are nice and soft add 100ml of cream and blitz to a nice smooth puree.
Then add this to half of the cream cheese mixture, place this into the cake tin on top of the biscuit base and place into an oven set at 160 degrees for 30 minutes. Once cooked set aside to cool.
Melt the 200g of Dark chocolate in 200ml of cream, once the chocolate has melted add to the other half of cream cheese mixture. Then place this on top for the banana mix in the cake tin and cook at 160 degrees for 30 minutes. Once cooked set aside to cool.
For the glaze on the top, melt 200ml cream and 200g of chocolate, whisk this until smooth and then pour over the top of the cheesecake and then leave to set for at least an hour before serving.