Bananas Foster Cheesecake 'Pop Goes My Tart'

The 80s may be looked on as an era of ‘Naff’ but I don’t know about you, a decade that produced the Wham Bar and Bernard Matthews Mini Kiev’s is where my soul lies.

So, to the next instalment of my 80s inspired recipes. The ubiquitous baked cheesecake but remastered for 2021 as a tower of silky-smooth velvet cream replete with a crown of Rum Caramel Bananas. As I said, it’s an era where my soul lies.

Many thanks to @bromabakery for the tip to sieve the batter into the pan for that extra touch of silk…



150g Oat Biscuits (use gluten free if needed)

60g Ground Hazelnuts

40g Light Brown Sugar

140g Unsalted Butter, melted

Pinch Salt


900g Full Fat Cream Cheese

350g Sour Cream

130g icing Sugar

80g Honey

1 tbsp Dark Rum

4 Large Eggs

45g Plain Flour (sub in gluten free if needed)

Bananas Foster:

4 Bananas, halved lengthways

75g Unsalted Butter

75g Light Muscovado Sugar

1 tbsp Golden Syrup

60ml Dark Rum

Pinch Sea Salt Flakes


1. Begin with all your ingredients at room temperature so plan! Grease and line the base of an 8” deep springform tin, wrap the base in a thick layer of foil and set aside in the fridge.

2. Preheat oven 180C. Add the biscuits to a food processor and pulse until finely ground. Stir through the hazelnuts, sugar, and melted butter, along with the salt until the mixture resembles damp sand.

3. Pat into the base and halfway up the sides of your tin, using the base of a glass to smooth out.

4. Bake for 10-15 minutes or until just a shade more golden, allow to cool and firm up a little while you make the filling. Reduce the oven to 150C

5. Add the cream cheese to the base of a stand mixer and mix on the lowest setting for 1 minute. All thorough this process, you will be mixing at low speeds to reduce the air incorporated into your mix.

6. Add the sour cream, honey, rum and icing sugar and mix again for 1 minute. Add the eggs, one at a time, mixing for 30 seconds between each addition to make sure everything is smooth and homogenous.

7. Sift over the flour and salt and mix for just 10 seconds.

8. Push the mix through a fine sieve into your tin. It will take a few batches to do this. Once all in, tap the tin sharply 2-3 times on your worktop to bring any air to the surface.

9. Add your tin to a deep roasting tin and fill hallway with boiling water. Pop on the middle shelf and bake for 70-80 minutes, or until there is just a slight jiggle in the centre of the tin.

10. Leave the oven door ajar for an hour to allow the cheesecake to cool very gently to avoid cracks. Then leave at room temperature for a further 2 hours before popping in the fridge overnight.

11. The next day, remove the cheesecake from the tin by running a sharp knife around the edges first.

12. Make the bananas by adding the butter, brown sugar, and golden syrup to a large, wide frying pan. Heat over a medium heat for 3-4 minutes, whisking every now and then until smooth.

13. Add the rum (it will seize) and whisk until it becomes smooth again. Bubble for 1 minute before adding the bananas, cut side down.

14. Simmer for 2-3 minutes or until only just soft, flip over and remove from the heat.

15. Allow to cool, then pile onto your cheesecake and present, in all its retro glory!