White chocolate cheesecake
METHOD
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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