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Banana colada cheesecake

Published: 2 Oct 18
Updated: 18 Mar 24

You’ve tried a pina colada, but have you ever tasted the sweet delight that is a banana colada – in cheesecake form? A coconutty, oaty base is topped with a creamy banana filling and rum caramel in this dreamy dessert.

Easy
June 2018

Test kitchen approved

Serves 16
Hands-on time 40 min, oven time 20-25 min, plus at least 6 hours setting

Nutrition: per serving

Calories: 551kcals
Fat: 31.5g (22.8g saturated)
Protein: 7.4g
Carbohydrates: 51.3g (41g sugars)
Fibre: 2.6g
Salt: 0.8g

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Ingredients

100g rolled oats
100g desiccated coconut
120g plain flour
120g caster sugar
120g butter
2 tbsp golden syrup
1 tsp bicarbonate of soda
3 ripe bananas
3 x 280g packs full-fat cream cheese (we used Philadelphia)
160ml coconut cream
100g caster sugar
3 gelatine leaves (we used Costa)
100ml rum

For the topping

397g tin Carnation caramel
100ml rum
50g coconut flakes, toasted in a dry pan

You’ll also need…

20cm x 30cm non-stick loose-bottomed tin, lightly greased

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Method

Heat the oven to 180°C/160°C fan/gas 4. Combine the oats, desiccated coconut, flour and sugar in a large mixing bowl. Melt the butter with the golden syrup in a medium saucepan over a low heat, stirring once or twice to combine.
Pour the butter/syrup mix into the oats/flour, add the bicarb and stir well. Spoon into the tin and smooth to the edges to level. Bake for 20-25 minutes until the base is golden brown and feels firm to the touch. Leave on a wire rack to cool.
For the filling, whizz the bananas, cream cheese, coconut cream and sugar in a food processor until smooth. Scrape into a mixing bowl. (Or mash the bananas well, then stir in the other ingredients.)

Soak the gelatine in a bowl of cold water for 5 minutes. In a small pan, heat the rum gently for 1-2 minutes until starting to steam, then remove from the heat. Squeeze out the water from each gelatine leaf, then whisk into the rum to dissolve.
Stir the rum/gelatine into the cream cheese mixture, then spoon on top of the cooled biscuit base and chill, lightly covered with cling film, for 6 hours or until set firm (overnight would be ideal).
To make the topping, put the tinned caramel and rum into a small pan over
a medium heat and bring to the boil. Turn down the heat and simmer for 20 minutes until thickened, then leave to cool.
To serve, cut the cheesecake into portions, drizzle over the caramel rum sauce and scatter over the coconut flakes.