Banana Caramel Swirly Chezcak Slice |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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DAMMIT could it LOOK any gosh-darn FINER??? i think imight have to marry this chezcak. AAAND its freakin delicious and low-fat if you make it like i do. (overnight chillin' time is not included in cook/prep time) Ingredients:
' for the base |
180 g plain biscuits, like arrowroot |
80 g butter melted |
' for the caramel |
1/3 cup milk |
1 1/2 tsp cornflour |
200 g soft caramel lollies (like collumbines) |
' for the chezcak |
500 g yoghurt cheese (or cream cheese if you're being a fatty) |
1/3 cup caster sugar |
1 tsp vanilla essence |
4 eggs at room temperature |
270 g mashed ripe bananas |
Directions:
1. Line a 23 cm square cake pan with baking paper.
2. Put roughly broken biscuits in the food-processor until finely crushed, then add butter and process till well combined. Press mixture into the cake pan and put it in the fridge till you have the caramel ready.
3. In a small saucepan, mix the cornflour with a little of the milk, then stir in the rest. Gently heat till it thickens, then add lollies. Cook stirring until the lollies melt. Reserve 2 tablespoons of the caramel and pour the rest over the biscuit base. Place in the fridge while you make the filling. (again, if you're being a fatty, you can replace the milk/cornflour mixture with 1/3 cup cream)
4. Pre heat oven to 170°C
5. Use electric beaters to mix the yoghurt cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition, add banana and stir with a wooded spoon till well combined.
6. Pour over base. Drizzle with the reserved caramel (it might have gone hard, just re-heat it a little) and use a skewer to make it pretty and swirly.
7. Bake for about 45-50 minutes, until the middle is just set. Remove from oven to cool completely, cover with glad wrap and put it in the fridge 3-4 hours, or overnight.
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