Baked Banana Cheesecake

Baked Banana Cheesecake with Toasted Marshmallow Fluff and Nature’s Charm Caramel sauce

Instructions:

1. Preheat oven to 180C. Blend 2 bags of biscuits with dairy-free butter and a pinch of nutmeg/cinnamon/allspice. Bake crust for 8-10 min in a greased pan.

2. Blend Angel Food Dairy-Free Cream Cheese and 2 tsp vanilla essence until smooth.

3. Add 2-3 bananas to the whipped cream cheese, blend after each addition. 

4. Add caster sugar, all spice and corn starch. Blend until smooth.

5. Scoop filling mixture into crust and bake for 30-40 minutes at 170C.

6. Leave to cool for an hour, then refrigerate at least half an hour before adding topping.

7. To make the marshmallow fluff, use an electric whisk and whisk the aquafaba, cream of tartar and vanilla essence until the mix is foamy (can take up to 5 mins).

8. Slowly add caster sugar whilst whisking, continue to whisk for up to 10 more minutes until soft peaks form.

9. Dollop on top of cooled cheesecake and toast using a chefs torch. Drizzle with caramel. 

10. Serve and eat immediately!

Ingredients:

Base

• 500g dairy-free biscuits, we used Arnott’s Nice Biscuits, use Kea Cookies for GF

• 1 tsp all spice

• 2 tbsp melted dairy-free butter

  Filling

• 2-3 bananas depending on size

• 480g Angel Food Dairy-Free Cream Cheese

• 1 tsp all spice

• 2 tsp corn starch

• 3/4 cup caster sugar

  Fluff

• 1/2 cup aquafaba

• 1/4 tsp cream of tartar

• 1 tsp vanilla essence

• 3/4 cup of caster sugar