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Banana, lime and pineapple cheesecake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Indulge in a luscious banana cheesecake drizzled with pineapple and golden syrup.
Ingredients:
  • Melted butter, to grease
  • 1 x 250g pkt Granita biscuits, coarsely broken
  • 100g butter, melted
  • 500g cream cheese, at room temperature
  • 155g (3/4 cup) caster sugar
  • 20.00 ml finely grated lime rind
  • 4 eggs
  • 3 ripe bananas, peeled, mashed
  • 10.60 gm fresh lime juice
  • 50g butter, extra
  • 32.00 gm brown sugar
  • 1/2 fresh pineapple, peeled, cored, cut into 5mm-thick slices, quartered
Instructions:
  • Preheat your oven to 160°C. Prepare a 23cm springform pan by lining the bottom with baking paper that overhangs the edges. Brush the sides with melted butter and line them with more baking paper.
  • Put the biscuit in a food processor and crush it finely. Add butter and blend until fully mixed. Transfer the mixture to a pan and press it firmly over the base. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • In a large bowl, cream together cream cheese, caster sugar, and lime rind until smooth and creamy using an electric beater. Add eggs one at a time, beating well after each addition. Mix in banana and lime juice until well combined. Pour the mixture over the biscuit base.
  • Place the pan on a baking tray and bake for 1 hour or until the center is just set and lightly golden. Turn off the oven and let the cake cool with the door slightly ajar to prevent cracking. Cover with plastic wrap and refrigerate for 8 hours or overnight. Take it out of the fridge 1 hour before serving to bring it to room temperature.
  • In a non-stick pan over medium heat, melt more butter. Stir in brown sugar until it dissolves. Add pineapple and increase heat to high. Cook and stir frequently for 5-6 minutes until the syrup thickens. Place pineapple on cake and drizzle with the syrup.

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