- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 10 minutes plus chilling
- Effort: easy
- knob of butter
- 6 gingernut biscuits, crushed
- 6 tbsp mascarpone
- 2 bananas, (1 mashed)
- 1 tbsp stem stem ginger syrup, (from the jar)
- 3 tbsp dulce de leche
- 6 tbsp self-raising flour
- 1 small bottles cider
- vegetable oil, (enough to deep fry banana slices)
- cocoa powder, for dusting
1. Put a knob of butter into a warm pan and melt. Add the gingernut biscuits and mix with the butter, adding a little more butter if necessary to make sure that the biscuits stick together.
2. Remove the biscuit mix from the heat and spoon into a ring mould. Press down to compact the mixture at the bottom of the ring.
3. Spoon the mascarpone into a bowl and mix in the mashed banana. Pour in the syrup from the stem ginger and mix well.
4. Spoon the mascarpone mix into the mould on top of the biscuit base and pat down with a spoon. Leave to one side to cool, or set in the fridge if you have time.
5. Add the dulce de leche to a pan and mix with a dash of hot water to create a sauce consistency. Set aside.
6. Make a batter for the banana fritters by slowly adding the cider to the self-raising flour, until a batter consistency is reached.
7. Slice the second banana into thick diagonal sliced and put into the batter mix. Cover each piece with batter.
8. Heat the vegetable oil in a frying pan and gently deep fry the banana slices, cooking the batter has turned golden and crispy on each side. Once done remove carefully with a slotted spoon and drain on kitchen paper.
9. Put the cheesecake still in its mould onto the serving plate and gently remove the mould. Place the banana fritters around the cheesecake.
10. Dust everything with cocoa powder and drizzle with the dulce de leche sauce. Eat immediately whilst the banana fritters are still crispy.
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