Caramelised banana cheesecake

Eadie Manson makes an upside-down cheesecake with a banana base, a cream cheese filling studded with whiskey raisins and a topping of crushed oatcakes
By Eadie Manson
Caramelised banana cheesecake
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 55 g caster sugar
  • 1 whole star anise
  • 2 bananas
  • 1 tbsp butter
  • 2 tbsp crushed oatcakes
  • 3 tbsp brown sugar

For the raisins

  • 50 g sugar
  • 25 ml whiskey
  • 2 tbsp raisins

For the cheesecake

  • 150 g cream cheese
  • 1 tbsp caster sugar
  • 1-2 drops vanilla extract
  • 200 ml double cream


1. Place the caster sugar, star anise and 1 tablespoon of water in a pan and heat until it forms a caramel.

2. Cut the banana into diagonal pieces and add it to the pan. Add the butter and shake for 1-2 minutes. Transfer to a plate and leave to cool.

3. For the raisins: put the sugar and 50ml of water in a small saucepan and bring to the boil. Add the whiskey and raisins, remove from the heat and leave to cool and infuse.

4. For the cheesecake: mix the cream cheese and sugar together in a bowl until the sugar is dissolved.

5. Drain the raisins and beat the vanilla and raisins into the cream cheese.

6. In a separate bowl, lightly whip the cream until soft peaks form when the whisk is removed. Fold the cream into the cream cheese mixture and spoon it on top of the bananas.

7. Put the crushed oatcakes and brown sugar in a pan and dry fry until golden-brown. Sprinkle this mixture over the top of the cheesecake.

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