* Percent Daily Values are based on a 2000 calorie diet.
Jamaican banana fritter topped cheesecake
Cook Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: Caribbean
Servings: 10
Calories: 754kcal
Author: Craig and Shaun McAnuff
Equipment
23cm springform cake tin
Mixing bowl
Whisk
Saucepan or frying pan
Ingredients
For the base:
120gdigestive biscuitscrushed
60gbuttermelted, plus extra for greasing
For the filling:
400gfull-fat cream cheese
200gsoft light brown sugar
200gsour cream
100gdouble cream
3eggsbeaten
1tspvanilla extract
100gplain flour
2tspcornflour
3ripe bananas
2tsplemon juice
For the topping:
1qauntity banaba fritter mixture (see below)
Vegetable oil for shallow-frying
300mldouble creamwhipped to soft peaks
Handful of sliced strawberries and blueberriesto decorate
Icing sugarto dust
For the banana fritter mixture:
4overripe bananas (or plantain)mashed
120gsoft brown sugar
1tspvanilla extract
1/2tspground cinnamon
1/2tspfreshly grated nutmeg
1tspbaking powder
1/2tspsalt
250gplain flour
80mlwater
Vegetable oilfor shallow frying
Method
Preheat your oven to 160°C Fan/180°C/Gas 4. Lightly butter a 23cm springform cake tin. Place the crushed biscuits in a bowl and stir in the melted butter. Tip the mixture into the greased tin and spread it evenly over the base, compacting it down. Bake in the oven for 10 minutes, then leave to cool.
For the filling, combine the cream cheese and sugar in a bowl. Stir in the sour cream and double cream. Whisk in the eggs, then add the vanilla, plain flour and cornflour and mix to combine. Mash the bananas in a bowl with the lemon juice, then stir into the filling mixture. Spoon the filling over the cooled base and level it out. Increase the oven temperature to 200°C Fan/220°C/ Gas 7. Bake the cheesecake for 10 minutes, then turn down the oven temperature to 120°C Fan/140°C/Gas 1 and bake for a further 45 minutes to one hour, or until the centre has just a slight wobble. Switch off the oven and let the cheesecake cool inside for two hours.
For the topping, heat vegetable oil in a pan to the depth of about 5cm. Using a tablespoon, drop walnut-sized spoonfuls of the banana fritter mixture (just mix all the ingredients together) into the hot oil and fry for two minutes or until golden. Spread the whipped cream over the top of the cheesecake. Dot the banana fritters over the cream, then scatter over the berries and dust with icing sugar.