300g wine biscuits
170g butter, melted
200g cream cheese, softened
380g caramel condensed milk
3 teaspoons powdered gelatine
1 teaspoon vanilla paste or essence
1 pinch of salt
2 Dole bananas, mashed
2 Dole bananas, sliced
4 hollow chocolate easter eggs
1/2 cup chocolate shavings
100g caramel condensed milk
10 small caramel chocolate eggs
Line the base of a 20cm cake tin with baking paper.
Place the wine biscuits in a food processor and blitz until completely crushed. Add the melted butter and continue to blitz until well incorporated.
Pour the biscuit crumbs into the cake tin and press into the base and half way up the side of the tin. Use the back of a spoon or glass to evenly distribute the crumb.
In a large bowl, place the softened cream cheese and caramel. Use a hand beater to beat until smooth.
In a small bowl, combine the gelatine and 4 tablespoons boiling water. Stir until dissolved.
Add the gelatine, vanilla, salt, cream and mashed bananas to the cream cheese mixture and beat until well combined.
Pour into cake tin, cover and refrigerate for 6 hours or overnight.
Once set, remove from tin and top with sliced Dole bananas. Cut the hollow eggs in half down the seam line and fill each half with caramel condensed milk. Place on top of the cheesecake along with smaller caramel eggs and chocolate shavings.