The cuisine of Martinique, a French territory in the Caribbean, brings together French and Caribbean ingredients, and these cheesecakes with caramel and banana are a delicious example. Sugar has played a key role in the development of Martinique ever since the Dutch introduced sugarcane to the islands from Brazil in the 17th century. The cinnamon, too, is a result of the Dutch spice trade, which delivered it from Sri Lanka to the New World. To preserve the creamy texture of these cakes, take care not to overcook them – they’ll become firmer as they cool.

Makes
4

Preparation

20min

Cooking

20min

Skill level

Easy
By
Average: 3 (14 votes)
Yum

Ingredients

  • 250 g cream cheese, softened
  • 160 ml thickened cream, plus extra, whipped, to serve
  • 55 g (¼ cup firmly packed) brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon, plus extra, to serve

 

Base

  • 60 ml (¼ cup) thickened cream
  • 55 g (¼ cup firmly packed) brown sugar
  • 20 g unsalted butter
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 2 bananas, thickly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 2 hours

To make base, place cream, brown sugar, butter, vanilla and cinnamon in a saucepan with ¼ tsp salt over medium–low heat. Bring to a gentle simmer, stirring to dissolve sugar, then cook for 2 minutes or until thick and syrupy. Add bananas, then divide mixture among 4 x 250 ml ovenproof dishes (see Note). Set aside.

Preheat oven to 160°C. Process cream cheese, cream, sugar, egg, vanilla and cinnamon in a food processor until smooth. Divide among prepared dishes, then bake for 15 minutes or until golden and puffed with a slight wobble in the centre. Cool to room temperature, then chill for at least 2 hours. Serve topped with whipped cream and dusted with extra cinnamon.

 

Note

• You can also use ovenproof dishes of different shapes and sizes, simply divide mixture evenly among them.

 

Photography Chris Chen