For the crust-
  • 1¼ cup crushed digestive biscuits
  • ½ cup melted better
For the filling-
  • 1½ cups cream cheese
  • ¼ cup icing sugar
  • 2 teaspoon vanilla extract
  • 2 cups whipped cream
  • 1.5 teaspoon gelatine powder + 3 tbsp water
  • For the caramel-
  • 1 cup granulated sugar
  • ½ cup butter
  • ½ cup cream
  • 1 banana, slices (to top)
  1. To make the crust add the crushed biscuits and the melted butter in a bowl and mix until well combined.
  2. 2. Line a 6 inch spring form pan with parchment paper.
  3. 3. Press down the butter biscuit mixture into the prepared pan. Refrigerate for 15 minutes.
  4. 4. In a small bowl add the gelatine over the water to let it bloom.
  5. 5. To make the filling beat the cream cheese and icing sugar in a bowl together until smooth.
  6. 6. Add the vanilla extract and mix.
  7. 7. Gently fold in the whipping cream and mix well.
  8. 8. Microwave the bloomed gelatine for 20 seconds and add it to the filling and mix well.
  9. 9. Add the cheesecake filling on the crust and refrigerate for 2 hours.
  10. 10. To make the caramel, heat the sugar in a saucepan over medium heat until an amber colour is achieved.
  11. 11. Add the butter and mix until completely melted and mixed.
  12. 12. Add the cream whisking constantly as the mixture will bubble vigorously.
  13. 13. Let the caramel cool completely.
  14. 14. Pour the cooled caramel on top of the cheesecake and top with banana slices.
Recipe by Bake with Shivesh at