Saturday 8th August 2020
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Preparation time: 15 minutes
Cooking Time: 5 minutes

400g Philadelphia cheese
80g icing sugar
150g white chocolate
100ml warm milk
½ teaspoon of vanilla essence
200g ginger biscuits
70g butter at room temperature
Small pinch of ground coffee
Small pinch of salt
2 bananas
150g icing sugar
100g full fat extra thick Greek yoghurt
The zest of 1 lemon

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

White chocolate cheesecake with caramelised banana and Greek yoghurt

Crush and mix all the ingredients for the base. Divide into 4 steel rings and press down well.

Place the cream cheese and sugar in a bowl and with an electric whisk whip well and add the vanilla.

Melt the white chocolate and mix with the warm milk. Gently pour the white chocolate, continuously mixing with the whisk.

Divide the mix within the rings and refrigerate for 3–4 hours or overnight. Before service, mix the yoghurt with the lemon zest and 100g icing sugar.

Peel and slice the bananas, sprinkle with icing sugar and with the help of a blowtorch caramelise the banana slices.

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