Crush the chocolate biscuits and add half of the butter and honey and mix well with a wooden spoon. Spoon the biscuit crumb into a 23 cm cake ring and press with a spoon. Heat a frying pan with the remaining butter and fry the bananas until golden brown. Allow the bananas to cool and arrange on top of the biscuit base. Soak the gelatin leaves in cold water. Beat the cream cheese with the icing sugar and whisk until smooth. Squeeze the gelatin leaves from the water, and warm lightly with the maple syrup over a low flame until melted. Pour the gelatin mixture in the cream cheese, whisk in the caramel. Fold in the whipped cream and spoon over the bananas. Allow the cheese cake to set in a refrigerator for 2 hours before turning out of the ring. Serve garnished with bananas and chocolate sauce.

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