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The base of the cheesecake

Crush the biscuits with your fingertips (or go to the mixer) and mix the crumbs with the melted butter.
Prepare a cake circle on a baking tray lined with baking paper, pour the crumbs in it. Tamp well crumbs in the bottom of the circle by using the back of a tablespoon.
Book your basis in the refrigerator.

The caramel sauce

Heat the sugar in a small saucepan until it caramelized. Heat sour cream in parallel in another pan. Once the caramel has a nice color, remove from heat and pour the hot cream and stir quickly with a wooden spoon.
Here there are great chances that it makes many small pieces of solid caramel, add the butter over low heat, stirring to dissolve the pieces. Add salt.
A little tip, if toffee bits exist and do not want to melt, do not be stubborn and put the sauce in a blender, it will make everything crunchy flakes and it is super good!

Cream cheese

Beat is just cheese with an electric mixer to soften. Add eggs one at a time crushed and mixing after each addition, then the sugar and 2 bananas with a fork.

The cake cheese

Pour. Half of the cheese paste based biscuit
Mixing mix half of the caramel sauce with 2 tablespoons of cream cheese and in the form (for a layer of caramel in the center of the cheesecake) and cover with remaining cheese.

Set button for 1 hour in a preheated oven 170 ° C. When cooked, let the cheesecake still resting in 1h off oven with the door and let cool at room temperature completely before it. In the refrigerator for at least 12 hours

Just before serving, cover the rest of the cheesecake with caramel sauce. Cut the remaining banana and place to decorate the slices on top.
And now, it remains only to hard !!

Ingredients:

• To the base
• 200g gluten-free shortbread
• 50 g butter For the cream
• 700g cream cheese
• 300g ricotta
• 4 eggs
• 80g sugar
• 3 bananas for caramel sauce
• 80g sugar
• 10 cl cream
• 40g butter Half
• Salt
• 1 cup coffee with sea salt

Total time: Preparation + cooking time: 80 min
Yield: 8 people