Take a few clever shortcuts to create this fabulous cheesecake made with the winning combo of banana and toffee.
Ingredients
- 1 x 510g pkt frozen Sara Lee French Cream Cheesecake
- 2 bananas, peeled
Caramel topping
- 100g white chocolate melts, finely chopped
- 2 tablespoons pouring cream
- 180g (1/2 cup) Nestle Caramel Top 'n' Fill
Method
- Step 1To make the caramel topping, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over low heat for 2 minutes or until it just comes to the boil. Pour over the chocolate and stir until the chocolate is melted and smooth. Add the caramel and stir until smooth. Set aside for 30 minutes to cool to room temperature.
- Step 2Transfer the cheesecake to a serving platter. Spread the caramel topping evenly over the top of the frozen cake, allowing a little to run over the sides. Place in the fridge for 1 hour or until the cake has thawed and the topping has set.
- Step 3Thinly slice the banana and arrange on top of the caramel. Serve immediately.
- Vegetarian
Nutrition
1717 kj
Energy
23g
Fat Total
13g
Saturated Fat
5g
Protein
157.78mg
Sodium
34g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
If you want to make this dessert ahead, brush the bananas with a little lemon juice to stop them from browning.
- Author: Kathy Knudsen
- Image credit: Steve Brown
- Publication: Australian Good Taste
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