Roasted Banana and Caramelised Macadamia Cheesecake

Method

Preheat your oven to 200°C bake. Grease and line a standard-sized loaf tin with baking paper, making sure the paper

comes at least 4 cm above the top of the tin on all sides.

Roast bananas & prep crumb: Place bananas, cut side down, onto a baking tray lined with baking paper. Roast for

about 15 minutes, until the skin is blackened and flesh is starting to caramelise. Discard the skin and add the flesh to a

small bowl. Set aside. Meanwhile, place the biscuits into a snap-lock bag and bash into a fine crumb with a rolling pin.

Add crumb to a medium bowl, along with the melted butter. Mix together, until combined. Tip the crumb into the prepared

loaf tin and press it down firmly into an even layer. Set aside in the fridge to chill.

Prep cheesecake filling: Using a stick blender, blend the roasted banana into a purée (alternatively, mash it really well

with a fork until no lumps remain), set aside. In the bowl of a stand mixer fitted with the whisk or paddle (or, use electric

hand held beaters), beat the cream cheese and sugar together on low speed, until smooth and sugar has dissolved

(about 3 minutes). Add the eggs, one at a time, beating well after each addition. Add the banana purée, cream, vanilla

and ¼ tsp salt and beat on low speed, until combined and smooth. Scrape down the sides of the bowl as needed. Pour

the batter over the biscuit base in the tin (it should fill up to about 5 mm below the top of the tin). Place tin onto a baking

tray and bake on the lower-middle oven rack for about 40-45 minutes, until deep golden brown on top but still very jiggly.

Place into the fridge to chill for 2-3 hours.

Make praline: Line a small baking tray with baking paper, set aside. Add ¼ cup of the sugar to a small, non-stick pan.

Shake the pan to distribute sugar into an even layer. Place on medium-high heat and cook undisturbed for about 3

minutes, until sugar starts to melt and caramelise. Stir gently and cook for a further 30 seconds, until all the sugar has

melted and is a dark caramel colour.Quickly add macadamias and stir to coat, working quickly. Immediately transfer to the

lined oven tray and spread into an even layer. Sprinkle over a pinch of flaky salt. Set aside to set. Once set, chop praline

up into chunks.

Make caramel sauce: Add remaining sugar to a small pot and shake to distribute sugar into an even layer. Place on

medium-high heat and cook undisturbed for about 3 minutes, until sugar starts to melt and caramelise. Stir gently and

cook for a further 30 seconds, until all the sugar has melted and is a dark caramel colour. Immediately add butter to pot

and whisk quickly, until all the butter has melted. Pour in the cream in a steady stream, whilst whisking, until incorporated.

Whisk in ¼ tsp salt and the rum (if using). Reduce heat to low and simmer for a further 1-2 minutes, until smooth and

glossy. Transfer to a bowl and set aside in the fridge to cool to room temperature.

Serve: Remove cheesecake from the tin using the overhanging paper to lift it out. Drizzle over a few spoonfuls of caramel

sauce, then scatter over macadamias. Serve slices of cheesecake with a drizzle of remaining caramel sauce, if desired.