Ingredients
Instructions
- Crush the biscuits into fine crumbs and mix with the melted butter until well combined.
- Press this mixture firmly into the base of an 18 cm (7-inch) springform pan or cake ring. Refrigerate while preparing the caramel.
- For the caramel, melt the butter and brown sugar in a saucepan over low heat, stirring until fully dissolved and golden.
- Add the sweetened condensed milk and stir continuously. Bring to a boil and continue cooking for 1 minute until slightly thickened.
- Let the caramel cool slightly (it should remain pourable) then pour over the biscuit base.
- Return to the refrigerator until the caramel sets.
- Slice the bananas into thick rounds (about 1 cm) and arrange them evenly over the caramel layer.
- In a large bowl, whip the heavy cream, mascarpone, and powdered sugar together until firm peaks form.
- Spread the cream mixture over the bananas, creating a smooth top.
- Refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle grated dark chocolate over the top of the cheesecake for decoration.
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