Banana cheesecake with salty caramel popcorn

Name: banana cheesecake with salty caramel popcorn
Cook time: 25 min
Total time: 205 min
Yield: 12
Ingredients: 100 g unsalted butter or margarine; 250 g speculaas chunk; 4 leaf gelatin; 4 ripe banana; 400 g mascarpone; 200 g creme fraiche; 1 tl cinnamon; 16 g vanilla sugar bag of 8 g; 3 el water; 125 g coated popcorn salted caramel; 2 el caramel syrup; 2 el Christmas balls hail mix

Cheesecake of bananas, mascarpone, crème fraîche, cinnamon with a base of gingerbread and a topping of popcorn with caramel.

Ingredients

Kitchen Stuff

1 square spring form with loose bottom (16x16 cm)
1 baking paper
1 hand blender or food processor

Directions

Melt the butter in a saucepan.
Crumble the speculaas in the food processor or put in a bag and crumble with a rolling pin. Put the crumbs in a bowl and stir in the melted butter.
Line the bottom of the baking tin with baking paper. Scoop the crumbs into the mold and press with a spoon. Put in the refrigerator until use.
Soak the gelatin in cold water. Puree the bananas in the food processor or with the hand blender.
Add the mascarpone, crème fraîche, cinnamon and vanilla sugar to the banana and mix with the food processor or hand blender until smooth.
Heat the water in a saucepan, remove from the heat and dissolve the gelatine. Mix through the banana mixture.
Spoon the filling onto the cookie base and smooth. Let stiffen in the refrigerator for at least 3 hours.
Remove the cake from the mold and place on a flat dish. Put the popcorn on top of it just before serving.
Drizzle with the syrup and sprinkle with the Christmas ball mix.