How to make
For the base, crush the biscuits into larger crumbs, by placing them in a plastic bag and rolling over them with a rolling pin. You could also use a blender, but then they would turn into fine sand, which is also an acceptable option. Mix them well with the melted butter and liqueur and spread them out in a detachable cake tin (a diameter of 8.5″ (22 cm) is ideal for this amount of mixture).
Press and flatten the base with the back of a spoon. Place it in a preheated oven at 320°F (160°C) for 5 minutes, then set it aside.
For the banana cake mix, beat the cream cheese and sugar with a mixer and gradually add the eggs one at a time, by beating continuously, until a smooth mixture is obtained.
Mash the banana with a fork and pour the lemon juice and vanilla sugar over it. Grate the lemon peel. Add these ingredients to the previous mixture along with the corn flour and beat again with a mixer, until they're integrated.
In the baking pan on the chocolate cake, pour half the mixture and spread the dulce de leche on top, then pour the rest of the mixture and place it in a preheated oven at 360°F (180°C) for 15-20 minutes, or until the cake is slightly golden on top and around the edges. Take it out and set it aside.
For the topping, cut your banana into circles and dissolve the drops of rum essence in the 1 tbsp (20 ml) of water (you can use 10 ml of water + 10 ml of rum instead).
In a small pot on the stove, put the two spoons of sugar and the rum with water and wait, until it starts to caramelize. Once this is done, immediately add the butter and sliced banana and cook for about 2 minutes on medium heat.
Spread the finished topping in the center of the cake or over its entire surface. Decorate with croquant.
Once it cools, the cheesecake is ready to eat. Unfasten the form carefully, having previously run a knife along the edges.
It becomes very airy and fine, so cut the pieces with a suitable sharp knife without applying much force.
A pleasant delight for the senses!
