Caramelised Banana Burnt Basque Cheesecake

A small-batch Basque cheesecake with deep banana flavour, silky custard texture, and a bronzed top—perfect for two to four. The secret? Caramelising the banana for rich, French-style depth.

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🍌 Caramelised Banana Base

Caramelising the banana first is essential to prevent raw banana flavour and build an intense compote-like base. Here’s how:

1. Slice 1–2 medium ripe bananas into rounds.
2. Heat 20 g unsalted butter in a skillet until foamy and lightly browned.
3. Add 20 g light brown sugar and a pinch of sea salt. Stir until it melts into amber caramel.
4. Cook banana slices for 2–3 minutes per side until golden and soft.
5. Deglaze the pan with 1 tsp dark rum or vanilla extract.
6. Mash everything into a purée. Optional: stir in ½ tsp white miso for added depth.
7. Cool the mixture completely before adding to your batter.

💡 Tip: Use medium heat to avoid burning the bananas before they caramelise properly.

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🧀 Cheesecake Batter

This version follows French custard techniques and Hanbit Cho’s no-fuss method for ultra-smooth results.

1. Preheat oven to 220°C fan (240°C conventional).
2. In a bowl, whisk 300 g full-fat cream cheese with 85 g caster sugar until smooth.
3. Add 2 large eggs one at a time, mixing gently.
4. Stir in 125 g crème fraîche, 100 ml double cream, ½–¾ tsp salt, and the cooled banana purée.
5. Optional: add ½ tsp banana extract if your bananas are very mild.
6. Sift in 10 g cake flour or cornstarch and fold until just combined.
7. Rest the batter 10–15 minutes to release air bubbles, then tap the bowl to pop them.

💡 Tip: Gentle whisking and resting the batter reduce cracks and create a silky texture.

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🧁 Pan Prep

1. Crumple 2 large sheets of parchment and press into a 6-inch (15 cm) cake tin, letting it rise 5–7 cm above the rim.
2. Pour in the rested batter—fill about 70–75% of the pan height.
3. Place the pan on a tray for stability.

💡 Crumpled parchment helps create that rustic Basque look and prevents sticking.

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🔥 Bake

1. Bake at 220°C fan (240°C conventional) for 28–34 minutes:
   • 28–30 mins for molten centre
   • 32–34 mins for custardy but set
2. Top should be deeply caramelised and edges set; centre should wobble like loose custard.
3. If browning too fast, lower to 210°C fan for the final 8–10 minutes.

💡 Always trust the wobble over the timer.

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❄️ Cool & Serve

1. Cool in pan at room temperature for 1 hour.
2. Chill in the fridge for 6–8 hours or overnight.
3. For a molten centre, bring to room temp for 20–30 mins before slicing.

Slice with a hot knife. Serve as-is, or with softly whipped cream or bitter caramel drizzle.

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🍴 Serving Notes

• Warm: melty, custardy interior—perfect for a decadent dessert.
• Cold: cleaner slices, firmer texture, rich banana-caramel profile.

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🔁 Texture & Flavour Tips

• Don’t overmix the batter—keep it gentle and smooth.
• Room-temperature dairy helps avoid lumps.
• Optional miso adds umami depth without tasting “savoury.”
• Resting the batter = fewer air pockets = creamier results.

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💬 Top Reviews

Ana
Loved how deep the banana flavour was after caramelising first. Texture was super custardy.

Marco
Followed the wobble test—burnt top, creamy middle. Perfect date night treat!

Elle
The miso tip is genius. You don’t taste it, just more caramel depth.

Ramon
My oven runs hot so I dropped to 210°C fan near the end like suggested. Top was beautifully bronzed, not burnt.

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🙋 FAQ

Can I use a bigger pan?
Yes, but your cheesecake will be thinner and bake faster. Use an 8-inch tin only if you adjust the bake time (check 8–10 mins earlier).

Do I need a water bath?
No. Basque cheesecakes are baked hot without a water bath for that signature burnt top and custard centre.

Can I make it ahead?
Definitely. It’s even better the next day. Just chill overnight and let sit 20–30 minutes before serving for best texture.