You will need
¾ cup (180 ml) cold tap water
1 T (15 ml) fresh lemon juice
1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
1 cup (250 ml) fresh cream
360 g tin Nestlé Treat Caramel
1 T (15 ml) fresh lemon juice
2 ripe bananas, sliced
½ cup (50 g) pecan nuts, toasted and roughly chopped
Method
We reduced the water in the cheesecake recipe to ¾ cup to make for a slightly firmer bottom layer. Best to prepare cheese layer and leave it in the fridge, covered, overnight. It is now ready to travel. Before serving mix the banana and lemon into the caramel and spoon over the cheese base.
Cheesecake
Mix Cheesecake according to package instructions, add in the lemon juice with the water.
Filling
Spoon the cheesecake mixture into an unbuttered dish or container with a lid. Cover and leave to set for 4 hours or overnight. Spoon the caramel out of the tin into a medium size mixing bowl and soften it with lemon juice until smooth. Gently fold in bananas.
To assemble
Spoon all of the banana mixture over the cheesecake in the dish. Sprinkle nuts over the top.
For camping:
Set Cheesecake in a 2 litre ice cream container at home. Take the ingredients for the filling separately and assemble at the campsite.
