Description
A delightful fusion of banoffee pie and cheesecake. Features a biscuit base, creamy cheesecake filling, caramel, bananas, and whipped cream.
Ingredients
Scale
- 250g digestive biscuits
- 100g unsalted butter, melted
- 397g can condensed milk
- 100g light brown soft sugar
- 75g butter, salted
- 2 large bananas
- 300ml double cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- ½ tsp cocoa powder
Instructions
- Crush the biscuits in a food processor until they resemble breadcrumbs.
- Melt the butter and mix with the biscuit crumbs.
- Press the mixture into the base of a 23cm springform tin and chill in the fridge for 30 minutes.
- Beat the cream cheese, sugar and vanilla extract together until smooth.
- In a separate bowl, whip the double cream until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread the caramel over the biscuit base.
- Slice the bananas and arrange them over the caramel.
- Spoon the cheesecake mixture over the bananas and smooth the top.
- Chill in the fridge for at least 4 hours, or preferably overnight.
- Before serving, decorate with grated chocolate and a drizzle of caramel sauce.
Notes
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- For the best results, use full-fat cream cheese and double cream.
- Make sure the digestive biscuits are crushed very finely to create a smooth base.
- Allow the cheesecake to chill for at least 6 hours, or preferably overnight, to allow it to set properly.
- If you don’t have time to make the caramel from scratch, you can use a good quality store-bought caramel sauce.
- For a richer flavor, use dark brown sugar in the caramel.
- Garnish with extra banana slices and chocolate shavings just before serving.
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- Prep Time: 25 minutes
- Cook Time: 45 minutes