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Butterscotch Banana Cheesecake

Serves 8


  • 125g plain sweet biscuits, crushed
  • 30g Australian butter, melted
  • 500g Australian continental-style cottage cheese
  • 3 eggs
  • 1 cup Australian natural yogurt
  • 3/4 cup mashed banana
  • 2 tablespoons plain flour
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1/2 cup water
  • 40g Australian butter
  • 2 teaspoons arrowroot
  • 1 tablespoon water, extra
Download Recipe (PDF)


  1. For the crust, mix the biscuit crumbs and butter together and press into the base and sides of a 20cm springform pan. Refrigerate while preparing filling.
  2. For the filling, beat cottage cheese, eggs, yogurt and bananas until well combined. Fold in flour and sugar. Pour into prepared crust and bake at 150C for 1 1/4 hours. Turn off oven and allow to stand for a further 30 minutes. Refrigerate until firm.
  3. For the topping, bring the brown sugar, water and butter to the boil. Stir in arrowroot blended with extra water. Simmer for 1 minute, then allow to cool before pouring over cheesecake. Refrigerate until firm.


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