Caramelised Banana Cheesecake


Cheesecake filling

  • 190g cream cheese
  • 80g sugar
  • 2 egg yolks
  • 2 egg whites
  • 10g gelatine powder
  • 30m water
  • Juice and zest of 1 lemon
  • 150m whipped cream
  • 5g cinnamon powder


  1. Pre-heat fan forced oven to 160°C.
  2. Place Shortbread Shells on baking tray to thaw to room temperature - approximately 30 minutes. 
  3. Place thawed Shortbread Shells into pre-heated 160°C oven and bake for approximately 12-16 minutes, then set aside to cool. 
  4. Place cream cheese and ½ the sugar in a bowl and beat together. Add egg yolks and beat until light.
  5. Soften gelatine with cold water for 5 minutes then heat and add to lemon juice and zest.
  6. Add the gelatine mix to the cream cheese mix and fold to combine.
  7. Prepare a meringue to soft peaks with the egg whites and the other ½ of the sugar.
  8. Fold in the whipped cream and then the meringue.
  9. Pour into pre-baked Shortbread Shells then place in the fridge/ cold room to set.  
  10. When ready to serve, slice bananas and lay over the tart, cover with extra sugar and caramelize with a blow torch.

*Please note the above oven temperatures and baking times are a guide only.

View our full range of Butter Shortbread Shells