Banoffee Sour Cream Pie

I think I've just created the most delicious dessert I've ever made (well, if I don't count anything made with chocolate!!) It's a combination of banana, caramel and sour cream and I am in pudding heaven, eating it as I type. Many years ago when I was a student at Canterbury University I would spend what little treat money I had - these were the days before student loans - on this amazing dessert from Mainstreet cafe. It was a wholemeal based pie with a banana sour cream filling. When I left Christchurch after five years, I would have friends bring some back for me to Timaru on a mercy mission. 

I've never found a recipe for it. There was nothing close to what my memory could recall on a Google search either, so tonight I decided to try and create my own version with a hint of caramel in it. I guess it could also be called Banoffee (Banana + Toffee) Cheesecake. Who doesn't love banoffee pie?

Baked Banoffee Cheesecake

Base

200 gm rice cookies (gf vanilla wine biscuits) 

✳ or plain biscuits or digestive biscuits for gluten diets

100 gm gf rolled oats

Blend in a processor and add:

50gm melted butter

Blend and press in to a greased springform tin

Bake 180℃ 10 minutes then cool - turn oven to 140℃

Filling

250 gm cream cheese

2 Tbsp rice flour (✳ or white flour)

50 gm castor sugar

1 tsp vanilla paste

2 bananas

1/3 can caramelised condensed milk (about 3-4 Tbsp)

Blend in a processor then add:

250 gm sour cream

2 eggs

Blend until the mixture is very smooth.

Pour onto the base and bake at 140℃ for 1 hour.

Cool and refrigerate until ready to serve.