Chocolate, Banana and Peanut Butter Cheesecake with Bacon

Directions Print

1. For the raspberry sauce place raspberries in a small pot with the sugar and lemon juice. Cook until the raspberries have broken down and melted with the sugar. Place in a blender and process until smooth. Strain through a fine chinois and place in a squeeze bottle refrigerate.
2. Cook bacon until desired doneness.
3. Slice the banana on a heavy bias and sprinkle with the turbinado sugar and brulee when ready to plate.
4. For the plate place the cheesecake in the middle of the plate. Next to the cheesecake ladle the raspberry sauce lay the bruleed bananas and top with the bacon strips finish with mint garnish.