Filter
Reset
Sort ByRelevance
Lexi Howells
Banana cheesecake with salty caramel popcorn
Cheesecake of bananas, mascarpone, crème fraîche, cinnamon with a base of gingerbread and a topping of popcorn with caramel.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
5 minDessertwhipped cream, vanilla custard, espresso instant coffee, cocoa powder,cappuccino mousse
-
15 minDessertegg, milk, cinnamon, sugar Loaf, butter, half-full fruit quark peach, nectarines,French toast with nectarine
-
5 minDessertbanana, ripe avocado, lemon, Vanilla ice cream, semi-skimmed milk, vanilla sugar, cinnamon,avocado-banana milk shake
-
45 minDessertbrownie mix, unsalted cashew nuts, veded apricots without pit, fresh cream, liquid honey,nuts-apricot brownies with honey cream
Nutrition
450Calories
Sodium8% DV185mg
Fat48% DV31g
Protein8% DV4g
Carbs12% DV37g
Fiber4% DV1g
Loved it