Creamy Cheesecake with Caramelized Bananas Recipe

Begin by crushing the Honey Biscuit Cookies into fine crumbs. In a mixing bowl, combine the crumbs with heavy cream, just enough to keep the mixture crumbly but able to hold together when pressed.

Next, take an 18 cm (approximately 7 inches) round cake pan, pour the crumb mixture into the bottom, and firmly press down with a spoon to create an even layer. Place the crust in the refrigerator while you preheat the oven to 130°C (approximately 266°F).

While the crust is chilling, prepare the caramelized bananas. Slice the 2 bananas into four equal pieces each. In a hot skillet, melt unsalted butter and sprinkle in granulated sugar. Add the banana pieces to the skillet and fry them until they develop a beautiful caramel layer, turning occasionally to ensure even cooking.

In a food processor, combine the caramelized bananas, eggs, cream cheese, sugar, and heavy cream. Blend everything until you have a smooth mixture.

Pour this banana mixture over the chilled crumb crust in the pan, spreading it evenly.

Place the cheesecake in the oven, and for best results, set a baking tray filled with hot water on the bottom rack of the oven to create steam. This will help bake the cheesecake evenly.

After about an hour, check the cheesecake by gently shaking the pan. If the center jiggles slightly but the top appears firmer, it's ready. If it's still too soft, give it an additional 10-15 minutes of baking time.

Once baked, remove the cheesecake from the oven and allow it to cool at room temperature. After it reaches room temperature, refrigerate it to chill completely.

Once chilled, carefully remove it from the pan, slice, and serve. Enjoy your delicious cheesecake with caramelized bananas!